One of the two key grapes in Italy — Nebbiolo being the other one — Sangiovese is often the sole or majority component of Tuscany’s most famed wines, such as Chianti, Brunello and Vino Nobile di Montepulciano, and is, in fact, the most-planted red grape in all of Italy. Known for being layered, savory, and ageable, Sangiovese is typically light in color, high in acidity and tannin, and medium to full-bodied.