Which of the following descriptors is used for Sangiovese Grosso?

Sangiovese Grosso, a prominent grape variety in Italian winemaking, particularly known for its role in producing Brunello di Montalcino, is characterized as full-bodied. This descriptor is appropriate because Sangiovese Grosso generally has a deeper concentration of flavor, tannin, and acidity compared to its lighter counterparts. The wine tends to exhibit rich, complex profiles with notes of dark fruits, often accompanied by earthy undertones, and its full body enhances the wine's longevity and aging potential.

The full-bodied aspect is particularly noticeable in wines made from Sangiovese Grosso that undergo extended maturation, allowing the development of robust flavors and a velvety texture. This body also contributes to the wine's ability to pair well with hearty dishes, which is a hallmark of traditional Italian cuisine.

Understanding this context helps in appreciating the Sangiovese Grosso’s role in creating wines that deliver depth and richness, allowing it to stand out in discussions of Italian varietals.