Sangiovese

Stater Zeus Lampsacus CdM

Sangiovese leaf from Red Willow

Montalcino 002

Vineyards Val D'Orcia

Clare Valley Cabernet Sauvignon

Sangiovese wine

Sangiovese is a red Italian wine grape variety that originates from Italy. It is most famous for its role in well-known wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. With its name thought to derive from the Latin sanguis Jovis, "the blood of Jupiter", Sangiovese grape has a history that dates back to the time of the Roman winemaking. It is the most widely planted grape variety in Italy, showcasing the country's affinity for viticulture and its diversity in grape cultivation.

Characteristics

Sangiovese grapes are known for their thin skin and thus, are susceptible to various vine diseases. They thrive in calcareous soils, similar to those found in Tuscany, which is considered the heartland of Sangiovese wine production. The grape has a slow and steady ripening period which can contribute to a robust tannin structure, high acidity, and flavors that often include sour cherry, plum, and earthy notes. The versatility of Sangiovese allows it to be used in both pure varietal wines and as a major component in blends, providing a wide range of wine styles from the light and crisp to the dense and robust.

Regions

While Tuscany is the undisputed home of Sangiovese, the grape is planted widely across Italy, from Emilia-Romagna to Campania and Sicily. Outside of Italy, winemakers in Argentina, Australia, and the United States, particularly in California and Washington, have begun experimenting with Sangiovese, seeking to replicate the success of Italian Sangiovese-based wines.

Wine Styles

Sangiovese is most commonly associated with the medium-bodied, high-acid, and tannic wines of Chianti, where it must comprise at least 80% of the blend according to DOCG regulations. In Brunello di Montalcino, Sangiovese is used to produce some of Italy's most renowned and long-lived wines, where it is known locally as Brunello or Sangiovese Grosso. Vino Nobile di Montepulciano also relies heavily on Sangiovese, where it is blended with a small amount of Canaiolo and other local varieties.

Food Pairings

Due to its high acidity and tannin content, Sangiovese pairs well with a variety of foods. Its affinity for tomato-based dishes, such as pasta and pizza, makes it a staple in Italian cuisine. Sangiovese also complements grilled meats, charcuterie, and hard cheeses, making it a versatile choice for dining.

Viticulture

Sangiovese is a vigorous vine that tends to produce an abundance of fruit. This characteristic can lead to overproduction and diluted flavors if not carefully managed through techniques such as green harvesting and strict yield control. The grape's susceptibility to various diseases, including powdery mildew and rot, requires vigilant canopy management and site selection to ensure healthy vine growth and fruit development.

Winemaking

The winemaking process for Sangiovese can vary significantly depending on the desired style of wine. Traditional methods include aging in large oak casks that impart minimal oak flavor, preserving the grape's natural characteristics. Modern winemakers may opt for smaller barriques, which can introduce more pronounced oak flavors and tannins, leading to wines with greater complexity and aging potential. The balance between preserving the grape's natural acidity and managing tannins is a key consideration in the production of Sangiovese wines.