Sangiovese wines are full bodied with rich fruit character.  They contribute to the richness of Chianti, Carmignano, Rosso  and Brunello di Montalcino, Vino Nobile di Montepulciano, and Morellino di Scansano.  By law, Chianti must be made from a majority of Sangiovese.  Just outside of Chianti, west of Florence, lies Carmignano, where Sangiovese is mixed with 15 percent Cabernet Sauvignon.  Brunello is a variety of Sangiovese grown in the relative warmth of Montalcino.  These Sangiovese wines come in two styles: Rosso di Montalcino and Brunello di Montalcino.  Made from a majority of Sangiovese and a small percentage of local grapes grown around Montepulciano, Vino Nobile shows a delicate side of Tuscan wine. Morellino is another clone of Sangiovese common to the far southwest corner of Tuscany.  Sangiovese wines are great for higher acidity tomato centric dishes and pairs well with pasta, pizza, grilled meats, poultry, and game.