Some info about ITALIAN
Category
FOOD
Sangiovese ,[6][circular reference] 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 modern "Super Tuscan" wines like Tignanello.[7]
Wikipedia contributors, "Sangiovese," Wikipedia, The Free Encyclopedia,
ABOUT THE ITALIAN LANGUAGE