Blog: Sangiovese | Grape variety

Sangiovese is the most important and most cultivated red wine grape variety in Italy, its cultivation center is in central Italy. Sangiovese is probably the oldest grape variety in Italy that has been professionally cultivated, its origin is probably in Tuscany. It can be found from Romagna to Puglia, but Tuscany, Umbria and Marche are the strongholds of Sangiovese cultivation. The most important wines are called Sangiovese di Romagna, Chianti, Chianti Classico, Rosso and Brunello di Montalcino, Vino Nobile di Montepulciano and many more. Sangiovese is present in the Umbrian wines of Torgi and Montefalco, as well as in Rosso Conero and Rosso Piceno from the Marche.

The potential
The potential of Sangiovese first attracted attention in high quality Chianti and even more so in Brunello di Montalcino. Although the grape variety has been cultivated for centuries in the aforementioned regions, Tuscan winemakers have managed to get the best out of the grapes and market this natural product accordingly. In Montalcino, a certain Sangiovese clone named B-BS 11 was found, which would have made a very special contribution to Brunello di Montalcino. The fact should be that consistent yield restriction of 80hl/ha and several years of careful aging in wood contributed more to the success than any clone of Sangiovese. Whereby the protracted development in wooden barrels can be not entirely unproblematic, especially with weaker vintages, but that is not the topic here.

The characteristics
The Sangiovese grape ripens slowly and late, it adapts relatively easily to different soils, is preferable to calcareous soils which enhance the elegant and at the same time powerful aromas of the grape. Sangiovese is considered a quality grape with black-purple, thin and soft skin and a round, fruity and fleshy berry. The grapes yield a dry, limited tannin wine with typical violet bouquet. The grape variety is predominantly used in Chianti Classico, serves as a varietal base for Brunello and Rosso di Montalcino, and is a component of several IGT wines. In modern times, Cabernet Sauvignon has been added in abundance to many Chiantis, and the Super Tuscan even boasts this blend officially. The cuvee of Sangiovese with the grape variety Montepulciano, on the other hand, has a long tradition in the Marche and Abruzzo.

Note
Often wines made from Sangiovese are offered with the name Montepulciano, which leads to abundant consumer confusion. In fact, neither in Rosso di Montepulciano nor in Vino Nobile di Montepulciano is the grape variety Montepulciano present; instead, these wines are made from Sangiovese grapes. It is rather the place name Montepulciano, near Montalcino - located in southern Tuscany, that has given its name to the wine. Unfortunately, this constellation leads to confusion to this day. - Gerardo