Sangiovese is an Italian black grape variety. It is among the most widespread (the cultivated areas cover 11% of the national wine-growing area); it is cultivated from Romagna to Campania and is traditionally the most widespread vine in Tuscany. Join the wines of hundreds of wines, including some of the most prestigious Italian wines: Carmignano, Rosso Piceno Superiore, Chianti and Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, Montefalco rosso, Sangiovese di Romagna, Morellino di Scansano and many others less known but equally valuable. In general we speak of Sangiovese, but in reality this term defines a large number of varieties (or clones) in which it has differentiated over the centuries and in different territories. In Tuscany, for example, there are two large families: the Sangiovese Grosso, (known throughout history with other names: Brunello a Montalcino and Prugnolo Gentile a Montepulciano), and the Sangiovese Piccolo, used in most of the region. The Sangiovese knows in these years a great popularity also in California, thanks to the international success of the so-called "super tuscans" wines. From the Napa Valley it has spread to the major Californian wine regions, from Sonoma County to San Luis Obispo.


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Toscana rosé 'Stellata' by Macchiabuia in made in Capalbio near Grosseto from the selection of the best Sangiovese grapes, harvested at the end of August, with the right degree of ripening, fermentation and aging in stainless steel. An elegant and persuasive wine dedicated to the passion and love that Macchiabuia gave for its vines and its land, the Tuscan Maremma. A light and elegant rosé wine, with intense floral aromas of peach blossoms and Mediterranean scrub, fresh hints of apple and citrus. On the palate it is fresh, elegant and persuasive, with excellent persistence and an articulated structure, with a long and persistent finish.