Sangiovese isn’t just a grape — it’s an entire universe of styles, traditions, and regional identities. In this deep dive, we explore why this shape-shifting variety defines central Italy and how small changes in soil, elevation, and clone selection create dramatically different wines. Perfect for CSW, CSS, WSET, and CMS students who want clarity, not confusion.

In this episode, we cover:

• Origins & evolution — how Sangiovese spread across Tuscany and why it’s genetically diverse

• Clonal families — Grosso vs. Piccolo and how they impact structure, tannin, and longevity

• The major expressions — Chianti Classico, Brunello, Vino Nobile, Morellino, Rosso di Montalcino

• Soil effects — the difference between galestro, alberese, clay, and volcanic sites

• Climate influence — why too much heat kills acidity and too much altitude mutes fruit

• Winemaking choices — oak vs. neutral vessels, maceration length, modern vs. traditional styles

• Flavor & structure markers — cherry, tomato leaf, dried herbs, firm tannins, high acidity

• Food pairing logic — not just what to pair, but why it works

• Exam tips — what CSW/WSET/CMS typically test about Sangiovese

A focused, exam-ready breakdown—perfect for students and enthusiasts who want more than just tasting notes. Let’s open the book on Italy’s backbone grape.