What are the acidity, tannin, and flavour characteristics of Sangiovese?

Sangiovese is known for its distinctively high acidity, which contributes to the wine's freshness and aging potential. This acidity is a hallmark of the grape, allowing it to pair well with a variety of foods, particularly those that are rich or fatty, as it cuts through the richness.

In terms of tannin, Sangiovese typically features medium to high tannin levels. These tannins are often felt more on the front and mid-palate, providing structure to the wine and enabling it to evolve with age.

Flavor characteristics of Sangiovese prominently include red fruit notes, especially red cherries, often complemented by earthy and herbal qualities, such as dried herbs. This combination of high acidity, high tannins, and specific flavor profiles makes Sangiovese a versatile grape used in a variety of wine styles, particularly in Tuscany where it shines in blends and as a varietal wine.

The other options presented do not accurately represent the typical profile of Sangiovese. For instance, descriptions that highlight low acidity or low tannin fail to account for the structural components that define this grape. Additionally, the flavor notes in other choices do not align with the characteristic red cherry and dried herbs typical of Sangiovese wines,