I'll take Tuscany 101 Please, Gentlemen

[Innkeeper]

Not my favorite sangiovese, although it can be excellent. You didn't mention acid. If it was present, the wine may have had a way to go, although the thin part bothers me.

Chianti is much more reliable IMHO, and has come eons from the straw bottom bottles. Chianti Classico kicks it up another notch. Other than a fifteen year old Brunello Di Montalcino, my more approachable favorite sangiovese is Rosso Di Montalcino. Excellent Rossos can be had from the same producers that make Brunello, and the Rossos give you a lot to chew on. Very nice ones can be had in the price range of your Vino Nobile de Montepulciano. Don't mix Rosso Di Montalcino up with Rosso Di Montepulciano.