Sangiovese is the main grape used in the popular red wines of Tuscany, where it is the primary component of the wines of Chianti, Vino Nobile di Montepulciano, and many "Super Tuscans", and the solitary grape of Brunello di Montalcino. Outside of Tuscany, it is found throughout central Italy as well as Lombardy, Emilia-Romagna, Valpolicella and as far south as Campania and Sicily. Young Sangiovese has new fruity flavours of strawberry with a little spiciness and a touch of acidity, but it willingly takes on oaky, even tarry, flavours when aged in barrels. Sangiovese is becoming more and more popular as a red wine grape in Australia and California. Some wineries also use Sangiovese to make rosé wines.