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It can be herbal, like sangiovese, although it will veer more in the direction of minty notes given the eucalyptus growing nearby.

The fat and protein temper the drying tannic nature of chianti classico, made from the sangiovese grape.

Sangiovese is Tuscany’s main grape variety, forming the core of Chianti and starring in Brunello and Vino Nobile di Montepulciano.

Winemaker Lia Tolaini-Banville spins sangiovese into a bright, cheerful rosé bursting with cherry and spice.

Barnard Griffin Winery nonvintage C’est le Vin rosé of Sangiovese, Washington State, $8: The dean of Washington winemakers, Rob Griffin, now has his highly decorated rosé wine in a 355-milliliter can — thanks to the urging of his winemaking daughter, Megan Hughes.