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This grape produces a simple, light-bodied, crisp red when vinified simply. However, some Sangiovese can be rich, complex, elegant and long-lived. The grape also produces dry, stylish rosés. The Sangiovese is most noted, in various clones, for the production of Tuscany’s Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Morellino di Scansano. The most revered wines are those of Tuscany’s rolling hillsides. Super-Tuscan wines sidestep legal restrictions and blend Cabernet Sauvignon, Merlot or Syrah and age the wine in small French oak barrels. Great care must be taken by vintners when blending Sangiovese as its own expressive character can be easily overwhelmed by other varieties or excessive oak extraction.

Monterey County Sangioveses possess bright aromas and flavors of raspberries and strawberries with typical lean acidity and mild tannins. Moderate tannins add to the fruitiness and naturally high acidity compliments tomato-based sauces. Darker, more robust and extracted wines with wild raspberry and violet nuances generally originate from cooler growing regions of the county like those found at Chateau Julien Wine Estate in Carmel Valley.