✦ Sangiovese · Sensory Anatomy ✦ Aroma & Taste of
Aroma & Taste of
Sangiovese
The beating heart of Tuscany: tart red cherry, sun-dried tomato, wild thyme, high acidity, and an eternal culinary soulmate to pasta.
🍇 Sensory Scales 1–5 👃 Primary Aromas 👅 Mouthfeel Dynamics
Sommelier Compass
Structure • Texture • Finish
- Serving Temp: 16–18 °C (60–64 °F)
- Glassware: Bordeaux / Universal
- Aging Potential: 5 to 15+ Years
Sensory Metrics
Structural Taste Profile
Aromatic Spectrum
Key Flavor Markers
sour red cherry & wild redcurrantsun-dried tomato & roasted bell pepperdried oregano & Mediterranean herbscured leather & warm terracotta claybalsamic vinegar glaze & black tea
Sommelier Expertise
4 Pillars of Tasting Sangiovese
1. Blind Tasting
In-Glass Recognition
Identify Sangiovese by its signature combination: pigment depth, structural tension, and core aromatic markers of sour red cherry & wild redcurrant and sun-dried tomato & roasted bell pepper.
2. Aging Trajectory
Cellaring Evolution
Best enjoyed in youthful vitality over 2–4 years, gradually developing delicate honeyed and mineral nuances.
3. Service Ritual
Glassware & Decanting
Serve gently chilled in a medium tulip glass to preserve crisp aromatic nuances without flattening the palate.
4. Temperature Pitfalls
Service Balance
Serving above 18 °C magnifies alcoholic warmth; serving below 14 °C makes tannins feel astringent and overly bitter.