Around 73 hectares of Romanian vineyards are planted with Sangiovese. Although the variety remains relatively rare compared with Romania's major indigenous and international grapes, a number of producers are exploring its potential in different wine-growing areas.

Plantings are found in regions including Muntenia, Dobrogea and Transylvania. Their differing soils, altitudes and climatic conditions allow Sangiovese to develop a range of distinct expressions.

Romanian Sangiovese generally retains the variety's hallmark combination of freshness and tannic structure. Aromas can range from sour cherry, raspberry and plum to darker fruit, complemented by herbs, spice and subtle earthy notes.

In warmer sites, the variety can achieve greater ripeness, concentration and body, while cooler areas may emphasise acidity, aromatic precision and elegance. Depending on the desired style, producers may use stainless steel, large neutral vessels or oak maturation to shape the final wine.

Sangiovese remains a niche variety in Romania, but its distinctive balance of fruit, acidity and savoury complexity adds another dimension to the country's increasingly diverse wine landscape.