Montecucco Sangiovese is a DOCG which was separated and promoted from the Montecucco DOC in 2011. It offers Tuscan Sangiovese at relatively affordable prices – particularly when compared to their more famous cousins from Montalcino.

The headline grape must account for 90 percent of any wine. The standard wine must reach 13 percent alcohol by volume and be aged for 17 months, with at least 12 months in barrel. A Monteccucco Sangiovese Riserva must be matured for 34 months, including two years in barrel and six months in bottle. It must also gain an additional 0.5 percent of alcohol.

Much of the Sangiovese grown in the Montecucco area may end up in Montecucco DOC wines. This includes Rosso blends, Rosato wines or Vin Santo Occhio di Pernice.

The official Montecucco Sangiovese wine production area comprises six villages: Cinigiano, Civitella Paganico, Campagnatico, Castel del Piano, Roccalbegna and Arcidosso e Seggiano. It is located between two of Tuscany's greatest wine towns, Montalcino (home of Brunello di Montalcino) and Scansano (of Morellino di Scansano fame), both of which use Sangiovese as the principal ingredient in their wines.

Excellent food matches for Sangiovese from Montecucco are Pappardelle pasta with rabbit and porcini mushroom sauce, or spinach-stuffed roasted veal.