The most renowned wines made from Sangiovese include Chianti Classico and Brunello di Montalcino, each showcasing a diverse array of Sangiovese aromas and flavors. Chianti Classico wines from Gaiole are particularly notable, but those from Radda can possess an enchanting, unforgettable perfume, significantly influenced by the complementary grapes added to the blend.

Brunello di Montalcino, especially from vineyards near the town or just north of it, is typically elegant and refined, with redcurrant and sour red cherry aromas and flavors, often accompanied by a pronounced acidity. In contrast, Brunello wines from the southeastern and southwestern sectors of the Montalcino production zone are characterized by riper red cherry and dark plum notes. These wines tend to have a fleshier and richer mouthfeel, sometimes making them seem like entirely different wines.

Sangiovese from Emilia-Romagna produces wines that are usually slightly darker in color and richer in body compared to most Tuscan examples.