Sangiovese Grosso, used for traditionally powerful and slow maturing red wines, is primarily grown in the central regions of Italy, particularly in Tuscany, where it is the dominant grape variety. Here, Sangiovese thrives in various subregions, including Chianti, Montalcino, and Montepulciano, whose diverse terroirs winemakers put to good use to craft wines that reflect the land's unique nuances.
Sangiovese's ability to express terroir and age gracefully has earned it a revered status among wine enthusiasts worldwide, cementing its place as one of Italy's most cherished grape varieties. Because of its distinctive character and versatility, Sangiovese is the singular or primary grape variety used in iconic Italian wines from Tuscany such as bold and age-worthy Brunello di Montalcino and Vino Nobile di Montepulciano, to vibrant and fruity wines like Morellino di Scansano, Carmignano and Chianti Classico.
Sangiovese is also cultivated in other parts of central Italy, such as Umbria and Marche, where it is sometimes blended for the production of notable wines like Sagrantino di Montefalco and Rosso Conero.
While its stronghold is in the central region of the country, Sangiovese is also grown in smaller quantities in regions like Emilia-Romagna, Lombardy, and even as far south as Calabria where it can be used to make varietal wines such as Sangiovese di Romagna and some of the modern "Super Tuscan" wines like Tignanello, a blend of 80% Sangiovese 15% Cabernet Sauvignon and 5% Cabernet Franc or 'Colore' Bibi Graetz made with 100% Sangiovese from old vines.[6][7]
Sangiovese was already well known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic from Calabria, the toe of Italy.[8] At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support.[9]
Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels.[10] While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.[11]
History
The translation of Sangiovese's name sanguis Jovis, "the blood of Jove", led to theories that the grape's origins dated from Roman times.
Early theories on the origin of Sangiovese dated the grape to the time of Roman winemaking.[6] It was even postulated that the grape was first cultivated in Tuscany by the Etruscans from wild Vitis vinifera vines. The literal translation of the grape's name, the "blood of Jove", refers to the Roman godJupiter. According to legend, the name was coined by monks from the commune of Santarcangelo di Romagna in what became the province of Rimini in the Emilia-Romagna region of east-central Italy.[10]
The first documented mention of Sangiovese was in the 1590 writings of Giovanvettorio Soderini (also known under the pen name of Ciriegiulo). Identifying the grape as "Sangiogheto" Soderini notes that in Tuscany the grape makes very good wine but if the winemaker is not careful, it risks turning into vinegar. While there is no conclusive proof that Sangiogheto is Sangiovese, most wine historians consider this the first historical mention of the grape. Regardless, it would not be until the 18th century that Sangiovese would gain widespread attention throughout Tuscany, being with Malvasia and Trebbiano the most widely planted grapes in the region.[6]
In 1738, Cosimo Trinci described wines made from Sangiovese as excellent when blended with other varieties but hard and acidic when made as a wine by itself. In 1883, the Italian writer Giovanni Cosimo Villifranchi echoed a similar description about the quality of Sangiovese being dependent on the grapes with which it was blended. The winemaker and politician, Bettino Ricasoli formulated one of the early recipes for Chianti when he blended his Sangiovese with a sizable amount of Canaiolo. In the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano, Sangiovese would experience a period of popularity in the late 19th and early 20th century. In the 1970s, Tuscan winemakers began a period of innovation by introducing modern oak treatments and blending the grape with non-Italian varietals such as Cabernet Sauvignon in the creation of wines that were given the collective marketing sobriquet "Super Tuscans".[6]
In 2004, DNA profiling done by researchers at San Michele All'Adige revealed the grape to be the product of a crossing between Ciliegiolo and Calabrese Montenuovo. While Ciliegiolo has a long history tied to the Tuscan region, Calabrese Montenuovo (which is not related to the grape commonly known as Calabrese, or Nero d'Avola) has its origins in southern Italy, where it probably originated in the Calabria region before moving its way up to Campania. This essentially means that the genetic heritage of Sangiovese is half Tuscan and half southern Italian.[10]
Where the crossing between Ciliegiolo and Calabrese Montenuovo occurred is not known, with some believing the cross happened in Tuscany while other ampelographers suggesting it may have happened in southern Italy. Evidence for this latter theory is the proliferation of seedless mutations of Sangiovese, known under various synonyms, throughout various regions of southern Italy including Campania, Corinto nero which is grown on the island of Lipari just north of Sicily and Tuccanese from the Apulia region in the heel of the Italian boot. In Campania, among the many seedless mutations of Sangiovese still growing in the region are Nerello from the commune of Savelli, Nerello Campotu from the commune of Motta San Giovanni, Puttanella from Mandatoriccio and Vigna del Conte.[10]
Relationship with Ciliegiolo
While the parentage of Ciliegiolo and Calabrese Montenuovo for Sangiovese was established based on 50 genetic markers and is generally accepted by ampelographers, some wine texts publish contradictory information that Ciliegiolo is an offspring (rather than parent) of Sangiovese. This belief is based on a 2007 study of 38 genetic markers stating that suggested that Ciliegiolo was the product of Sangiovese crossing with an obscure Portuguese wine grape, Muscat Rouge de Madère, that was once grown on the island of Madeira as well as the Douro and Lisboa wine regions of Portugal. In addition to support of fewer genetic markers, this alternative theory is disputed by geneticists such as José Vouillamoz and Masters of Wine like Jancis Robinson because Muscat Rouge de Madère has no history of ever being cultivated in Italy (where it could have crossed with Sangiovese). Furthermore, while many grapes with lineage involving members of the Muscat family of grapes tend to have pronounced "grapey" flavours characteristic of Muscat grapes, Ciliegiolo exhibits none of those flavour profiles which makes it unlikely to be an offspring of Muscat Rouge de Madère.[10]
Clones and offspring
Early ampelographical research into Sangiovese begun in 1906 with the work of Girolamo Molon. Molon discovered that the Italian grape known as "Sangiovese" was actually several "varieties" of clones which he broadly classified as Sangiovese Grosso and Sangiovese Piccolo. The Sangiovese Grosso family included the clones growing in the Brunello region as well as the clones known as Prugnolo Gentile and Sangiovese di Lamole that was grown in the Greve in Chianti region. The Sangiovese Grosso, according to Molon, produced the highest quality wine, while the varieties in the Sangiovese Piccolo family, which included the majority of clones, produced wine of a lesser degree of quality.[6] In the late 20th century, research by the Italian government and Chianti Classico Consorizo discovered that some of the best producing clones, from a wine quality perspective, came from the Emilia-Romagna region where they are today being propagated under the names R24 and T19.[10]
Another Italian study published in 2008 using DNA typing showed a close genetic relationship between Sangiovese on the one hand and ten other Italian grape varieties on the other hand: Foglia Tonda, Frappato, Gaglioppo, Mantonicone, Morellino del Casentino, Morellino del Valdarno, Nerello Mascalese, Tuccanese di Turi, Susumaniello, and Vernaccia Nera del Valdarno. It is possible, and even likely, that Sangiovese is one of the parents of each of these grape varieties.[12] Since these grape varieties are spread over different parts of Italy (Apulia, Calabria, Sicily and Tuscany), this confirmed by genetic methods that Sangiovese is a key variety in the pedigree of red Italian grape varieties.[10]
DNA analysis in 2001 also suggests a strong genetic relationship between Sangiovese and Aleatico, a grape variety predominantly growing in Apulia, though the exact nature of this relationship has yet to be determined.[10]
Viticulture
Sangiovese grapes in the Montalcino region of Tuscany.Sangiovese vineyards in the Val d'Orcia, Monte Amiata in the background.
Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. In the Chianti Classico region, Sangiovese thrives on the highly friableshale-clay soil known as galestro. In the Montalcino region, there is a high proportion of limestone-based alberese soils alternating with deposits of galestro. The lesser zones of the generic Chianti appellation are predominantly clay, which often produce as high quality of wine as alberese and galestro do.[6]
The grape requires a long growing season, as it buds early and is slow to ripen. The grape requires sufficient warmth to ripen fully, but too much warmth and its flavours can become diluted.[13]Harvests in Italy have traditionally begun after September 29, with modern harvest often taking place in mid-late October. A longer growing season gives the grapes time to develop richness and potential body. However, in cool vintages this can result in the grapes having high levels of acidity and harsh, unripened tannins. In regions (like some areas of Tuscany) that are prone to rainfall in October, there is a risk for rot due to the Sangiovese grape's thin skin.[6] In other areas, such as the dry conditions of the Columbia Valley AVA of Washington State, the grape has good resistance to drought conditions and often requires little irrigation.[10]
For the best quality, yields need to be kept in check as the vine is notably vigorous and prone to overproduction. In Chianti, most quality conscious producers limit their yields to 3 pounds (1.5 kg) of fruit per vine. Wine made from high-yielding vines tend to produce wines with light color, high acidity, and less alcohol, which are likely to oxidize ("brown") prematurely due to a lower concentration of tannins and anthocyanins (anti-oxidants).[13] Fully developed grapes are typically 19mm long x 17mm wide, with an average weight of 3 grams.[14]
Soils with low fertility are ideal and help control some of the vigor of the vine. Planting vines in high densities in order to curb vigor may have the adverse effect of increasing foliage and limiting the amount of direct sunlight that can reach the ripening grapes.[13] Advances in understanding the quality and characteristics of the different clones of Sangiovese has led to the identification and propagation of superior clones. While high-yielding clones have been favored in the past, more attention is being paid to matching the clone to the vineyard site and controlling the vine's vigor.[6]
Winemaking
To add color and fruit to the wine, some winemakers will blend their Sangiovese with Cabernet Sauvignon (pictured).
The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking. The grape also lacks some of the color-creating phenolic compounds known as acylatedanthocyanins.[13] Modern winemakers have devised many techniques trying to find ways to add body and texture to Sangiovese — ranging from using grapes that come from extremely low yielding vines, to adjusting the temperature and length of fermentation and employing extensive oak treatment. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. The Sangiovese-based wines of Chianti have a long tradition of liberally employed blending partners—such as Canaiolo, Ciliegiolo, Mammolo, Colorino and even the white wine grapes like Trebbiano and Malvasia. Since the late 20th century, Bordeaux grapes, most notably Cabernet Sauvignon, have been a favored blending partner though in many Italian DOC/DOCG regions there is often a maximum limit on the amount of other varietals that can be blended with Sangiovese; in Chianti the limit for Cabernet is 15%.[6]
Other techniques used to improve the quality of Sangiovese include extending the maceration period from 7–12 days to 3–4 weeks to give the must more time to leach vital phenols out of the grape skins. Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer, rounder mouthfeel. Additionally, Sangiovese has shown itself to be a "sponge" for soaking up sweet vanilla and other oak compounds from the barrel. For aging the wine, some modern producers will utilize new French oak barrels but there is a tradition of using large, used oak botti barrels that hold five to six hectoliters of wine. Some traditional producers still use the old chestnut barrels in their cellars.[13]
Wine regions
Sangiovese wine.A glass of Chianti made primarily from Sangiovese.
While Sangiovese plantings are found worldwide, the grape's homeland is central Italy. From there the grape was taken to North and South America by Italian immigrants. It first achieved some popularity in Argentina where in the Mendoza region it produced wines that had few similarities to its Tuscan counterparts. In California the grape found a sudden surge of popularity in the late 1980s with the "Cal-Ital" movement of winemakers seeking red wine alternatives to the standard Frenchvarietals of Cabernet Sauvignon, Merlot and Pinot noir.[6]
While there was over 100,000 hectares (250,000 acres) of Sangiovese planted in Italy in 1990, plantings of the grape began to decline. However, at the turn of the 21st century, Italy was still the leading source for Sangiovese, with 69,790 hectares (172,500 acres) planted in 2000, primarily in the Tuscany, Emilia-Romagna, Sicily, Abruzzo and Marche regions.[10]Argentina was next with 6,928 acres (2,804ha), followed by Romania with 1,700 hectares (4,200 acres), the Corsica region in France with 1,663 hectares (4,110 acres), California with 1,371 hectares (3,390 acres) and Australia with 440 hectares (1,100 acres).[13]
Italy
In Italy, Sangiovese is the most widely planted red grape variety. It is an officially recommended variety in 53 provinces and an authorized planting in an additional 13.[13] It accounts for approximately 10% of all vineyard plantings in Italy[15] with more than 100,000 hectares (250,000 acres) planted to one of the many clonal variation of the grape. Throughout Italy it is known under a variety of names including Brunello, Morellino, Nielluccio and Prugnolo Gentile. It is the main grape used in the popular red wines of Tuscany, where it is the solitary grape of Brunello di Montalcino and the primary component of the wines of Chianti, Vino Nobile di Montepulciano and many "Super Tuscans". Outside Tuscany, it is found throughout central Italy where it places an important role in the Denominazione di Origine Controllata e Garantita (DOCG) wines of Torgiano Rosso Riserva in Umbria, Conero in Marche and the Denominazione di Origine Controllata (DOC) wines of Montefalco Rosso in Umbria and Rosso Piceno in Marche. Significant Sangiovese plantings can also be found outside central Italy in Lombardia, Emilia-Romagna, Valpolicella and as far south as Campania and Sicily.[6]
The intense fruit and deep color of Cabernet was shown to be well suited for blending with Sangiovese but banned in many Italian DOCs. In the 1970s, the rise of "Super Tuscans"-wines that eschew DOC regulation in favor of the lower classification of vino da tavola-increased the demand for more flexibility in the DOC laws. While the first DOC to be permitted to blend Cabernet Sauvignon with Sangiovese was approved for Carmignano in 1975, most of Tuscany's premier wine regions were not permitted to blend Cabernet Sauvignon with Sangiovese till the late 20th century.[6]
Tuscany
A glass of Brunello di Montalcino.
From the early to mid-20th century, the quality of Chianti was in low regard. DOC regulation that stipulate the relatively bland Trebbiano and Malvasia grapes needed to account for at least 10% of the finished blend, with consequent higher acidity and diluted flavours. Some wineries trucked in full bodied and jammy red wines from Sicily and Apulia to add color and alcohol to the blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100% varietal Sangiovese or a "Super Tuscan" blend with Bordeaux varietals like Cabernet and Merlot.[13]
Today there is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker's touch. Traditional Sangiovese emphasize herbal and bitter cherry notes, while more modern, Bordeaux-influenced wines have more plum and mulberry fruit with vanilla oak and spice. Stylistic and terroir based differences also emerge among the various sub-zones of the Chianti region. The ideal vineyard locations are found on south and southwest-facing slopes at altitudes between 490–1,800ft (150–550m). In general, Sangiovese has a more difficult time fully ripening in the Chianti region than it does in the Montalcino and Maremma regions to the south. This is due to cooler nighttime temperatures and high propensity for rainfall in September and October that can affect harvest time.[13]
In the mid-19th century, a local farmer named Clemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100% varietal wine that could be aged for a considerable period of time.[16] In 1888, his grandson Ferruccio Biondi-Santi—a veteran soldier who fought under Giuseppe Garibaldi during the Risorgimento—released the first "modern version" of Brunello di Montalcino, which was aged for over a decade in large wood barrels. By the mid-20th century, this 100% varietal Sangiovese was eagerly being sought out by critics and wine drinkers alike.[17] The Montalcino region seems to have ideal conditions for ripening Sangiovese with the potential for full ripeness achievable even on north-facing slopes. These slopes tend to produce lighter and more elegant wines that then those made from vineyards on south and southwest facing slopes.[13]
In the late 20th and early 21st century, the Maremma region located in the southwest corner of Tuscany has seen vast expansion and a surge of investment from outside the region. The area is reliably warm with a shorter growing season. Sangiovese grown in the Maremma is capable of developing broad character but does have the potential of developing too much alcohol and not enough aroma compounds.[13]
Outside Tuscany
Sangiovese can be made in a variety of styles, including the dessert wine Vin Santo.
Sangiovese is considered the "workhorse" grape of central Italy, producing everything from everyday drinking to premium wines in a variety of styles-from red still wines, to rosato to sweetpassito, semi-sparkling frizzante and the dessert wineVin Santo. In northern Italy, the grape is a minor variety with it having difficulties ripening north of Emilia-Romagna. In the south, it is mainly used as a blending partner with the region's local grapes such as Primitivo, Montepulciano and Nero d'Avola.[13]
In the Romagna region of Emilia-Romagna, the same grape is called Sangiovese di Romagna and is widely planted across the region. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Viticulturists have worked with Romagna vines to produce new clonal varieties of high quality (most notably the clones R24 & T19).
Sangiovese di Romagna adapts to different soil types, producing richer, more full bodied and tannic wines in the central provinces of Forlì and Ravenna and lighter, fruitier wines in the western and eastern extremes of the regions near the border with Bologna and Marche. The grape seems to produce the highest quality wine in the sandstone and clay rich hills south of the Via Emilia near the Apennines which is covered by much of the Sangiovese di Romagna DOC zone. The higher summer time temperatures of this area gives more opportunity for Sangiovese to sufficiently ripen.[6] The Sangiovese di Romagna DOC zone includes over 17,500 acres (7,100ha) of Sangiovese that produces on average 3.4 million U.S. gallons (130,000 hl) of wine a year.[6]
Other Old World wine regions
In France, while some producers in the Languedoc are now experimenting with the variety, Sangiovese has a long history on the island of Corsica where it is known as Nielluccio. The grape was likely brought to the island sometime between 14th and 18th century when it was ruled by the Republic of Genoa. Here it is often blended with Sciaccarello and is a permitted grape in several Appellation d'Origine Contrôlée (AOC)s, most notable in Patrimonio, where it is used for both red and rosé wine production. In 2008, there were 1,319 hectares (3,260 acres) of Sangiovese/Nielluccio on Corsica.[10]
In Greece, producers in the northeastern wine region of Drama in East Macedonia and Thrace are experimenting with oak-aged "Super Tuscan" style blends of Sangiovese and Cabernet Sauvignon. Additional plantings of Sangiovese can be found in Israel, Malta, Turkey and Switzerland.[10]
Italian immigrants brought Sangiovese to California in the late 19th century,[9] possibly at the Seghesio Family's "Chianti Station," near Geyserville. But it was never considered very important until the success of the Super Tuscans in the 1980s spurred new interest in the grape. In 1991, there were nearly 200 acres (81ha) planted with Sangiovese. By 2003, that number rose to nearly 3,000 acres (1,200ha) with plantings across the state, most notably in Napa Valley, Sonoma county, San Luis Obispo, Santa Barbara and the Sierra Foothills.[6] However, in recent years plantings of the variety have declined to 1,950 acres (790ha) by 2010.[10]
Early results in the late 20th century, were not very promising for California winemakers. Poor site and clonal selection had the grape planted in vineyards that gave it too much exposure to the sun, producing wines that had little in common with the wines of Tuscany. The Antinori family, which once owned Atlas Peak Vineyards located in the Atlas Peak AVA in the foothills of Napa Valley found that the greater intensity of sunlight in California may have been one possible factor for the poorer quality.[13] Today the style of these Californian Sangiovese tend to be more fruit-driven than their Tuscan counterparts with some floral notes. Recent years have focused on improving vineyard site and clonal selection as well as giving the vines time to age and develop in quality.[6]
A California Sangiovese from Amador County in the Sierra Foothills.
In Washington State, one of the first commercial plantings of Sangiovese was at Red Willow Vineyard in the Yakima Valley AVA. Today, winemakers are seeking out locations that can highlight the varietal character of Sangiovese. These young plantings in areas such as Walla Walla, Naches Heights AVA and Yakima Valley have so far produced wines with a spicy and tart cherry flavours, anise, red currants, and tobacco leaf notes.[18] Like in California, plantings of Sangiovese in Washington have declined in recent years to 185 acres (75ha) in 2011.[10]
In Canada, there are less than 10 acres (4.0ha) of Sangiovese planted, mostly in Ontario where some producers in Niagara-on-the-Lake are experimenting with ice wine versions of the grape. A small amount of the grape can also be found in British Columbia.[10]
Other New World regions
A "Super Tuscan-style" Sangiovese blend from Washington State.
Italian immigrants introduced the Sangiovese vine to Argentina in the late 19th and early 20th century. Early site and clonal selection was less than ideal and, like California and Australia, recent endeavors have focused on finding the best clones to use and the right vineyard locations. The grape is not widely planted in Argentina and the focus is mostly on the export market. In 2008 there were 2,319 hectares (5,730 acres) of Sangiovese planted, most of it in the Mendoza wine region with other isolated plantings in La Rioja and San Juan.[10]
Across the Andes range, Chilean winemakers have been experimenting with plantings with 124 hectares (310 acres) in 2008. Brazil reported 25 hectares (62 acres) of Sangiovese in 2007.[10] The growing Mexican wine industry has also recently begun planting the vine.[13]
Sangiovese is becoming increasingly popular as a red wine grape in Australia, having been introduced by the CSIRO in the late 1960s.[21] For many years, this single clone (H6V9) imported from the University of California-Davis was the only available clone for Australian winemakers. The first large-scale commercial planting of the grape was in the 1980s when Penfolds expanded their Kalimna vineyard in the Barossa Valley. As the availability of clones expanded (currently 10 available commercially as of 2011), so did plantings of Sangiovese with 517 hectares (1,280 acres) in 2008.[10]
In New Zealand, the first varietal version of Sangiovese was released in 1998 and today there are 6 hectares (15 acres) of the grape planted, mostly on the North Island around Auckland.
A small amount of Sangiovese is grown in South Africa with 63 hectares (160 acres) reported in 2008, mostly in the Stellenbosch and Darling regions.[10] About 10 wineries make Sangiovese[22]
Wines
A Rosso di Montalcino made from 100% Sangiovese in the Brunello di Montalcino region.
Wines made from Sangiovese tend to exhibit the grape's naturally high acidity as well as moderate to high tannin content and light color. Blending can have a pronounced effect on enhancing or tempering the wine's quality. The dominant nature of Cabernet can sometimes have a disproportionate influence on the wine, even overwhelming Sangiovese character with black cherry, black currant, mulberry and plum fruit. Even percentages as low as 4 to 5% of Cabernet Sauvignon can overwhelm the Sangiovese if the fruit quality is not high. As the wine ages, some of these Cabernet dominant flavours can soften and reveal more Sangiovese character.[23]
Different regions will impart varietal character on the wine with Tuscan Sangiovese having a distinctive bitter-sweet component of cherry, violets and tea. In their youth, Tuscan Sangiovese can have tomato-savoriness to it that enhances its herbal component. Californian examples tend to have more bright, red fruit flavours with some Zinfandel-like spice or darker fruits depending on the proportion of Cabernet blended in. Argentine examples showing a hybrid between the Tuscan and California Sangiovese with juicy red fruit wines that end on a bitter cherry note.[13]
Sangiovese based wines have the potential to age but the vast majority of Sangiovese wines are intended to be consumed relatively early in their lives. The wines with the longest aging potential are the Super Tuscans and Brunello di Montalcino wines that can age for upwards of 20 years in ideal vintages. These premium examples may need 5 to 10 years to develop before they drink well. The potentially lighter Vino Nobile di Montepulciano, Carmignano and Rosso di Montalcino tend to open earlier (around 5 years of age) but have a shorter life span of 8 to 10 years. The aging potential of Chianti is highly variable, depending on the producer, vintage and sub-zone of the Chianti region it is produced in. Basic Chianti is meant to be consumed within 3 to 4 years after vintage while top examples of Chianti Classico Riserva can last for upwards of 15 years. New World Sangiovese has so far, shown a relatively short window of drinkability with most examples best consumed with 3 to 4 years after harvest with some basic examples of Argentine Sangiovese having the potential to only improve for a year after bottling.[13]
With food
Sangiovese's high acidity and moderate alcohol makes it a very food-friendly wine when it comes to food and wine pairings. One of the classic pairings in Italian cuisine is tomato-based pasta and pizza sauces with a Sangiovese-based Chianti. Varietal Sangiovese or those with a smaller proportion of the powerful, full-bodied Cabernet blended in, can accentuate the flavours of relatively bland dishes like meatloaf and roast chicken. Herb seasoning such as basil, thyme and sage play off the herbal notes of the grapes. Sangiovese that has been subject to more aggressive oak treatment pairs well with grilled and smoked food. If Cabernet, Merlot or Syrah plays a dominant role, the food pairing option should treat the Sangiovese blend as one of those fuller-bodied reds and pair with heavier dishes such as steak and thick soups like ribollita and puréedbean soup.[23]
Synonyms
Over the years, Sangiovese has been known under a variety of synonyms, many of which have come to be associated with a particular clone of the grape variety. Among the synonyms recognized for the grape are: Brunelletto (in the Grosseto region of Tuscany), Brunello, Brunello di Montalcino, Cacchiano (in Tuscany), Calabrese (in Tuscany), Cardisco, Chiantino (in Tuscany), Cordisio, Corinto nero (on the island of Lipari in Sicily), Dolcetto Precoce, Guarnacciola (in the Benevento region of Campania), Ingannacane, Lambrusco Mendoza (in Tuscany), Maglioppa, Montepulciano, Morellino, Morellone, Negrello (in Calabria), Negretta, Nerello (in Sicily), Nerello Campotu (in Calabria), Nerino, Niella (in Corsica), Nielluccia, Nielluccio (in Corsica), Pigniuolo Rosso, Pignolo, Plant Romain, Primaticcio, Prugnolo, Prugnolo Dolce (in Tuscany), Prugnolo di Montepulciano, Prugnolo Gentile, Prugnolo Gentile di Montepulciano, Puttanella (in Calabria), Riminese, Rosso di Montalcino, San Gioveto, San Zoveto (in Tuscany), Sancivetro, Sangineto, Sangiogheto (in Tuscany), Sangiovese dal Cannello Lungo, Sangiovese di Lamole, Sangiovese di Romagna, Sangiovese Dolce, Sangiovese Gentile, Sangiovese Grosso, Sangiovese Nostrano, Sangiovese Piccolo, Sangiovese Toscano, Sangioveto (in Tuscany), Sangioveto dell'Elba, Sangioveto Dolce, Sangioveto Grosso, Sangioveto Montanino, Sanvincetro, Sanzoveto, Tabernello, Tignolo, Tipsa, Toustain (in Algeria), Tuccanese (in Apulia), Uva Abruzzi, Uva Tosca, Uvetta, Uva brunella, Uva Canina, Vigna del Conte (in Calabria) and Vigna Maggio (in Tuscany).[10][14][21]
Chianti is an Italian red wine produced in the Chianti region of central Tuscany, principally from the Sangiovese grape. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco. However, the fiasco is now only used by a few makers of the wine; most Chianti is bottled in more standard-shaped wine bottles. In the latter nineteenth century, Baron Bettino Ricasoli helped establish Sangiovese as the blend's dominant grape variety, creating the blueprint for today's Chianti wines.
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines, where it is often blended with Merlot and Cabernet Franc. From France and Spain, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, New Zealand's Hawke's Bay, South Africa's Stellenbosch region, Australia's Margaret River, McLaren Vale and Coonawarra regions, and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red-wine grape until it was surpassed by Merlot in the 1990s. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape, with a total of 341,000 hectares (3,410 km2) under vine worldwide.
Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy. It produces good yields and is known for deep color, full body, low tannins and high levels of acidity.
Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence, in the Tuscan wine region. Brunello, a diminutive of bruno, is the name that was given locally to what was believed to be an individual grape variety grown in Montalcino. In 1879 the province of Siena's Amphelographic Commission determined, after a few years of controlled experiments, that Sangiovese and Brunello were the same grape variety, and that the former should be its designated name. In Montalcino the name Brunello evolved into the designation of the wine produced with 100% Sangiovese.
Italian wine is produced in every region of Italy. Italy is the country with the widest variety of indigenous grapevine in the world, with an area of 702,000 hectares under vineyard cultivation, as well as the world's second largest wine producer and the largest exporter as of 2023. Contributing 49.8 million hl of wine in 2022, Italy accounted for over 19.3% of global production, ahead of France (17.7%) and Spain (13.8%); the following year, production decreased by 11.5 million hl, and Italy was surpassed by France. Italian wine is also popular domestically among Italians, who consume a yearly average of 46.8 litres per capita, ranking third in world wine consumption.
Morellino di Scansano DOCG is an Italian red wine made in the hilly environs of the village of Scansano, GR, in the Maremma region of coastal Tuscany, which has an ancient but obscure tradition of winemaking. Morellino is the local name for the Sangiovese grape variety. The wine, which was granted DOC status in 1978, then upgraded to DOCG status beginning with the 2007 vintage, is made from at least 85% Sangiovese, which is also the basis of the Tuscan wines Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The remaining 15% can comprise any non-aromatic black grape varieties included in a list made and periodically updated by Tuscan wine authorities.
Vino Nobile di Montepulciano is a red wine with a denominazione di origine controllata e garantita status produced in the vineyards surrounding the town of Montepulciano, Italy. The wine is made primarily from the Sangiovese grape varietal, blended with Canaiolo Nero (10%–20%) and small amounts of other local varieties such as Mammolo. The wine is aged for 2 years ; three years if it is a riserva. The wine should not be confused with Montepulciano d'Abruzzo, a red wine made from the Montepulciano grape in the Abruzzo region of east-central Italy.
Canaiolo is a red Italian wine grape grown through Central Italy but is most noted in Tuscany. Other regions with plantings of Canaiolo include Lazio, Marche and Sardegna. In Umbria a white berried mutation known as Canaiolo bianco exists. Together with Sangiovese and Colorino it is often used to create Chianti wine and is an important but secondary component of Vino Nobile di Montepulciano. In the history of Chianti it has been a key component blend and during the 18th century may have been the primarily grape used in higher percentage than Sangiovese. Part of its popularity may have been the grape's ability to partially dry out without rotting for use in the governo method of prolonging fermentation. In the 19th century, the Chianti recipe of Bettino Ricasoli called for Canaiolo to play a supporting role to Sangiovese, adding fruitiness and softening tannins without detracting from the wine's aromas. In the aftermath of the phylloxera epidemic, the Canaiolo vines did not take well to grafting onto new American rootstock and the grape began to steadily fall out of favor. As of 2006, total plantings of Canaiolo throughout Italy dropped to under 7,410 acres. Today there are renewed efforts by Tuscan winemakers to find better clonal selections and re-introduce the variety into popular usage.
Marchesi Antinori Srl is an Italian wine company, based in Florence, Tuscany, that can trace its history back to 1385. They are one of the biggest wine companies in Italy, and their innovations played a large part in the "Super-Tuscan" revolution of the 1970s.
Cesanese Comune is a red Italian wine grape variety that is grown primarily in the Lazio region. The grape has three Denominazione di origine controllata (DOC) regions dedicated to it-Cesanese di Affile DOC, Cesanese di Olevano DOC and Cesanese di Piglio DOC. Cesanese di Affile appears to be a distinct sub-variety of Cesanese Comune unique to the commune of Affile. There are noticeable differences between Cesanese Comune and the grapes found in Cesanese di Affile, including the size of the grape berry itself. The sub-variety Cesanese d'Affile is considered to be of superior quality of Cesanese Comune and is used as minor ingredient in the Tuscan cult wine Trinoro. The grape has very old origins, and may have been used in Roman winemaking. Today it is rarely seen outside of the Lazio.
Montepulciano is a red Italian wine grape variety that is most noted for being the primary grape behind the DOCG wines Colline Teramane Montepulciano d'Abruzzo and Offida Rosso; and the DOC wines Montepulciano d'Abruzzo, Rosso Conero, and Rosso Piceno Superiore.
Tuscan wine is Italian wine from the Tuscany region. Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's most notable wine regions. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape whereas the Vernaccia grape is the basis of the white Vernaccia di San Gimignano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region's grapes. Tuscany has forty-one Denominazioni di origine controllata (DOC) and eleven Denominazioni di Origine Controllata e Garantita (DOCG). In the 1970s a new class of wines known in the trade as "Super Tuscans" emerged. These wines were made outside DOC/DOCG regulations but were considered of high quality and commanded high prices. Many of these wines became cult wines. In the reformation of the Italian classification system many of the original Super Tuscans now qualify as DOC or DOCG wines but some producers still prefer the declassified rankings or to use the Indicazione Geografica Tipica (IGT) classification of Toscana. Tuscany has six sub-categories of IGT wines today.
Drupeggio is a white Italian wine grape variety that is grown in the Central Italy wine regions of Tuscany and Orvieto. The grape is often confused for the white Tuscan variety Vernaccia di San Gimignano, which is also known under the synonym Canaiolo bianco and may be counted as one and the same in field blends.
Mammolo is a red Italian wine grape that is planted primarily in Tuscany. While its use has been diminishing, Mammolo was historically included in the blended Sangiovese-based wines of Chianti where it contributed a distinctive violet or mammole aroma. In addition to small plantings in the Chianti zone, Mammolo can be found in the Vino Nobile di Montepulciano region of Tuscany and in scattered vineyards throughout Central Italy.
Carmignano is an Italian wine region located in the Tuscany region and centered on the city of Carmignano, near Prato and about 10 miles northwest of Florence. Noted for the quality of its wines since the Middle Ages, Carmignano was identified by Cosimo III de' Medici, Grand Duke of Tuscany as one of the superior wine producing areas of Tuscany and granted special legal protections in 1716. In the 1800s, the producers of the Carmignano region developed a tradition of blending Sangiovese with Cabernet Sauvignon, long before the practice became popularized by the "Super Tuscan" of the late 20th century. In 1975, the region was awarded Denominazione di origine controllata (DOC) status and subsequently promoted to Denominazione di Origine Controllata e Garantita (DOCG) status in 1990. Today Carmignano has approximately 270 acres (110 ha) planted, producing nearly 71,500 gallons of DOCG designated wine a year.
Gaja is an Italian wine producer from the Piemonte region in the district of Langhe, chiefly producing a number of Barbaresco and Barolo wines, and later diversified into Brunello di Montalcino and "Super Tuscan" production. Its current owner and president Angelo Gaja is credited with developing techniques that have revolutionised winemaking in Italy, and terms such as "the undisputed king of Barbaresco", and "the man who dragged Piedmont into the modern world" have been applied to him, and whose Barbaresco wine is considered a status symbol on a par with Château Lafite Rothschild or Champagne Krug.
The history of Chianti dates back to at least the 13th century with the earliest incarnations of Chianti as a white wine. Today this Tuscan wine is one of Italy's most well known and recognizable wines. In the Middle Ages, the villages of Gaiole, Castellina and Radda located near Florence formed as a Lega del Chianti creating an area that would become the spiritual and historical "heart" of the Chianti region and today is located within the Chianti Classico Denominazione di Origine Controllata e Garantita (DOCG). As the wines of Chianti grew in popularity other villages in Tuscany wanted their lands to be called Chianti. The boundaries of the region have seen many expansions and sub-divisions over the centuries. The variable terroir of these different macroclimates contributed to diverging range of quality on the market and by the late 20th century consumer perception of Chianti was often associated with basic mass-market Chianti sold in a squat bottle enclosed in a straw basket, called fiasco.
Abrusco is a red Italian wine grape variety grown primarily in the Tuscany region where it is a minor blending component permitted in the wines of Chianti. The grape has long history in the region and was mentioned in 1600, under its synonyms Abrostino and Colore, in the posthumously published work by Italian agronomist Giovan Vettorio Soderini Trattato della coltivazione delle viti, e del frutto che se ne può cavare. There Soderini notes that the grape was often used to add deeper, more red color to Tuscan wines.
Abruzzo is an Italian wine region located in the mountainous central Italian region of Abruzzo, along the Adriatic Sea. It is bordered by the Molise wine region to the south, Marche to the north and Lazio to the west. Abruzzo's rugged terrain, 65% of which is mountainous, help to isolate the region from the winemaking influence of the ancient Romans and Etruscans in Tuscany, but the area has had a long history of wine production.
Azienda Agricola Case Basse di Gianfranco Soldera, commonly referred to as Case Basse or Soldera, is an Italian wine producer located in Montalcino, Tuscany, producing highly priced wine declared under DOCG Brunello di Montalcino. It was owned by Gianfranco Soldera from 1972 until his death on February 16, 2019, at age 82.
1 2 Maul, E.; Eibach, R. (1999). "Vitis International Variety Catalogue". Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, Germany. Archived from the original on 2007-04-27. Retrieved 2007-06-16.
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