Sangiovese vs Montepulciano
Sangiovese
A high-acid, firmly tannic black grape of sour cherry, and the grape behind Chianti Classico and Brunello di Montalcino.
- Sour cherry
- High acidity
- Firm tannin
Recognize it
High acidity and drying tannin together, with medium rather than deep color. Sour cherry is the common fruit marker, often with dried herbs or earth.
Montepulciano
A deeply colored central Italian red grape with plum and savory-herbal flavors, best known as the grape of Montepulciano d'Abruzzo.
- Deep color
- Black plum
- Savory herb
Recognize it
Deep color with ripe plum, dried herb and a savory edge. Tannin can range from rounded to firm, so use the dark fruit and savory profile together rather than one fixed structure level.
How they compare
- SimilarSavory Italian red with cherry or plum fruit.
- DifferenceSangiovese is usually higher in acidity with firmer, more drying tannin.