The sangiovese grape is chiefly used in the production of which Italian wine?
Sangiovese Sangiovese Sangiovese (; ) is a red Italian wine grape variety that derives its name from the Latin "sanguis Jovis", "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespred grape in Tuscany), Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blends Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the
Sangiovese grape was likely brought to the island sometime between 14th and 18th century when it was ruled by the Republic of Genoa. Here it is often blended with Sciaccarello and is a permitted grape in several "Appellation d'Origine Contrôlée" (AOC)s, most notable in Patrimonio, where it is used for both red and "rosé" wine production. In 2008, there were of Sangiovese/Nielluccio on Corsica. In Greece, producers in the northeastern wine region of Drama in East Macedonia and Thrace are experimenting with oak-aged "Super Tuscan" style blends of Sangiovese and Cabernet Sauvignon. Additional plantings of Sangiovese can be found in Israel,