Comparison
Sangiovese vs Xinomavro
How Sangiovese and Xinomavro differ, dimension by dimension.
The short answer
The main differences: Xinomavro has more floral character; Sangiovese has more herbal / green character; Sangiovese has more spice.
Choose
Sangiovese
Choose Sangiovese if you want something more herbal and green, spicier, fuller and richer.
Choose
Xinomavro
Choose Xinomavro if you want something more floral, more tannic and structured, more savoury.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Xinomavro is more floral: medium against low.
Herbal / green character
Clear differenceHerbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.
Sangiovese is more herbal and green: medium against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Sangiovese is spicier: medium against low.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Xinomavro is more tannic and structured: high against medium-plus.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Sangiovese is fuller and richer: medium-plus against medium.
Savoury character
Clear differenceNon-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.
Xinomavro is more savoury: high against medium-plus.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Acidity: Similar — both high.
- Alcohol: Similar — both medium-plus.
- Fruit intensity: Similar — both medium.
- Aromatic intensity: Similar — both medium.
Full side by side
| Dimension | Sangiovese | Xinomavro |
|---|---|---|
| Floral character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Herbal / green character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Spice | typically medium, ranging from low-medium to medium (3/5) | low (1/5) |
| Tannin | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Savoury character | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Earthy character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Perceived freshness | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to medium-plus (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Serve at | 15–17°C | 15–17°C |
| Typical flavours | sour cherry, dried herbs, tomato leaf, leather, balsamic | sun-dried tomato, olive, red cherry, dried herbs, leather |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Sangiovese
Italy’s most planted variety and the grape behind Chianti and Brunello — high in acid, firm in tannin, and built for food.
Grape
Xinomavro
Northern Greece’s great red: pale, austere, extremely tannic and scented of dried tomato and olive.
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