Can you describe the aroma profile of a typical Sangiovese wine? What are some of the key aromas to look for?

In Italy, there are over 80,000 hectares of Sangiovese vineyards, with the majority located in Tuscany (about 64% of the total vineyard area), followed by Emilia-Romagna (around 15%), Umbria (about 20%), and the Marche region (around 21%). The first notable characteristic of Sangiovese is its color, a deep ruby that's both distinctive and unique. This hue gradually shifts towards garnet as it ages, retaining a slight transparency. The second key feature is its aroma profile: Sangiovese is easily recognized by notes of plum, cherry, and blackberry, which can be complemented by hints of vanilla, coffee, and cocoa from barrel aging. On the palate, Sangiovese is known for its lively acidity and solid tannic structure. In cooler years, the acidity and tannins often need careful management to balance the variety's natural intensity, and blending is commonly used to soften some of these varietal traits. Overall, wines made from Sangiovese grapes are generally full-bodied, rich, and enveloping, while also fresh, dry, and tannic. This combination gives them a timeless elegance and a strong capacity for aging.