You asked which yeast and what else you should add.
I need to ask if you have experience making wine from anything other than kits, which usually include everything (chemicals and instructions) needed to make a decent wine?
If you don't, well, we all have to start somewhere, some day. I would suggest you quickly read the tutorials from this forum's tutorial section. Since you already have the juice, you might be starting a little late on the how-to's.
I don't know how you could get hold of it this quickly, but BM45 is referred to as the Brunello yeast. (Brunello is a Sangiovese grape.) It will work for up to 14% ABV.
Your wine should finish out below 14% at somewhere around 13.6%, give or take a little.
With fresh juice, any yeast should have yeast nutrients added. BM45 would be a good choice but only if you have proper yeast energizer and yeast nutrients and know how to apply them. With that yeast, if you don't feed the yeast, it can spell disaster as in "H2S". Again, if you don't feed BM45, I can almost guaranty that with fresh juice, you will end up with H2S.
If no nutrients, choose a yeast that has very low nutrient requirement.
Here is a nice reference:
http://www.lallemandwine.us/cellar.php
Once you see a yeast you like, click on it and get its detailed nutrient and temperature requirements.
Here is a nice yeast/grape paring guide:
https://docs.google.com/viewer?url=http://www.morewinemaking.com/public/pdf/wyeastpair.pdf
Good luck. Let us know what you decide and how it all turns out.