Italians have been growing Sangiovese (San-jo-vay-say) since the early 1400s’. World-renowned wines from central Italy (Chianti, Brunello Di Montalcino, and Carmignano —to name a few) have Sangiovese to thank for their bright acidity, ripe fruit and leathery flavours.   This Italian stallion is typically rich in tannins, bursting with flavour, and begging to be served with a pasta Bolognese. There are approximately 192,000 acres of Sangiovese planted around the world and although most of it can be found in Italy, it turns out there are three glorious acres of these luscious vines plated right here in our very own backyard.…