Sangiovese is Italy's most widely planted red grape and happily calls vineyards all over the southern 2/3rds of the country home. It is in the central province of Tuscany, however, that Sangiovese reigns supreme. Brunello di Montalcino is perhaps the greatest and most powerful expression of 100% Sangiovese, but the winemakers of the hill town of Montepulciano (Vino Nobile), those from all over the Chianti region, not to mention the new hotshots from the coastal Tuscan areas of Bolgheri and Marema would likely argue against categorically awarding that title to Brunello before (re)tasting their wares as well. Sangiovese at its best is far more than a "nice escort for tomato sauce", although the grape's natural acidity and savory herbal qualities really do make that pairing much more fact than caricature. Ranging from juicy, zesty, unwooded (and inexpensive) bottlings to full bodied, full throttle, 100% new French Oak presentations which are often as not blended with traditional French varieties like Cabernet Sauvignon, and Syrah Sangiovese today runs the gamut and can be a supremely enjoyable and useful partner at the dinner table.