Sangiovese has very ancient origins, most likely utilized at the time of the Etruscans. Giovan Vettorio Soderini, in his treatise "The cultivation of vines", speaks of it saying that "the Sangiocheto or Sangioveto is a remarkable vine for its steady productivity". It seems to have its origins in the area north of the Tiber and south of the Arno, spreading later beyond the Apennines. The origin of the name is even more uncertain, ranging from the "sangiovannina grape", referencing its early maturation, to the French term "joueller" derived from the Latin "jugalis", that is to join, or in this case "fasten to supports".
There are two distinct types of Sangiovese: Sangiovese grosso, which includes Brunello and Prugnolo Gentile, and Sangiovese piccolo. Most of Tuscan Sangiovese is of the piccolo type, specifically in the Chianti area between the provinces of Florence and Siena and the Morellino di Scansano area in Grossseto.
Macrozone: All (San Piero, Moci, Casi, Meleto and Poggiarso)