Sangiovese

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Sangiovese is the undisputed king of the red wines of central Italy, where it magnificently translates the various territorial expressions.
‘Sangiovese is to Italy as Cabernet is to France: they are wines that express a country’s viticultural and wine identity’. (Giacomo Tachis)

Sangiovese is the undisputed king of the red wines of central Italy where it is present in practically every area, and in its different clonal varieties continues to prove its undisputed qualities thanks to the various expressions of the territories where it is grown.

Ampelographers believe that the place of origin of Sangiovese is the Apennine zone between Tuscany and Romagna, areas where it is still the most important red grape.

Reading a study published in 1939 by the National Federation of Provincial Consortia of Agricultural Producers, one learns that Sangiovese was very widespread on the hills of Romagna and that the quality was equal to the most famous Tuscan wines: in fact, visitors to the First Market-Exhibition of Typical Wines, held in Siena from 3 to 18 August 1933, particularly appreciated the wines made from Sangiovese di Romagna.

The same study highlights the variability and adaptation of the Sangiovese vine and stresses that: as has been pointed out, there are differences in the production of the same province of Forlì, differences that, although not profound, distinguish the Sangiovese of one area from that of another, even though most of the time they are not very distant from each other (e.g. Predappio, Bertinoro, Modigliana, Castrocaro etc.).

The origin and provenance of Sangiovese is very difficult to identify: information on one of the best known and most widely cultivated vines in Italy is very fragmentary and unreliable. To obtain information, we must first wait until the 16th century, when Soderini, in 1590, described it in his treatise ‘The Cultivation of Vines’ saying that: ‘the Sangiocheto or Sangioveto is a remarkable vine for its regular productivity’.

But it is believed that the famous grape was already known more than 2,000 years ago and was used by the Etruscans for the production of wine.

Even the origin of the name is uncertain and there are many hypotheses: some say it derives from San Giovanni (St John), others from dialectal forms (from ‘san giovannina’, an early grape, given its early sprouting), and others swear it derives from Jupiter’s blood (Sanguis Jovis).

Widespread above all in Tuscany, where it takes on various names (Brunello in Montalcino, Prugnolo in Montepulciano, Morellino in the Grossetano, Sangioveto in Chianti), Sangiovese has found its second home in Romagna.

Sangiovese Taste

https://www.bottega1900.com.au/Intense ruby red to garnet in colour, after long ageing the hue may even take on orange tones.

The aromas of this grapes are predominantly oriented towards red and black fruits including black cherry, blackberry and plum.

Among the floral aromas, violet is the most characteristic followed by the aroma of rose. Among these, the combination that mainly characterises Sangiovese, although it is also shared by other grapes, is black cherry and violet.

Other fruit aromas that can be perceived in Sangiovese are currant, strawberry, cherry, raspberry and blueberry.

It is mainly matured in wooden containers, barrels and barriques, so spicy type aromas will also be frequent, vanilla and liquorice above all, as well as empyreumatic aromas such as toast, coffee and chocolate. The intensity of these aromas depends, as always, on the producer’s use of the barrel or barrique.

In wines made from Sangiovese grapes, such as Brunello di Montalcino or Vino Nobile di Montepulciano, partly due to the longer maturation period before release, fruit aromas will be replaced by more mature aromas of jam, in particular black cherry jam, plum jam and blackberry jam.

In these wines, a pronounced vegetal note will also be perceptible, in particular tobacco, and with time, aromas of undergrowth, hay and mushrooms will also be appreciable.In wines that are aged for a long time in the bottle, whether made from Sangiovese Piccolo or Sangiovese Grosso, complex aromas will develop where, alongside the jammy aromas, leather and hide aromas can also be perceived. In addition, balsamic aromas such as eucalyptus and menthol can be appreciated in Sangiovese, as well as aromatic herbs such as mint and thyme....

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s to Italy as Cabernet is to France: they are wines that express a country’s viticultural and wine identity’. (Giacomo Tachis)

çis the undisputed king of the red wines of central Italy where it is present in practically every area, and in its different clonal varieties continues to prove its undisputed qualities thanks to the various expressions of the territories where it is grown.

Ampelographers believe that the place of origin of is the Apennine zone between Tuscany and Romagna, areas where it is still the most important red grape.

s to Italy as Cabernet is to France: they are wines that express a country’s viticultural and wine identity’. (Giacomo Tachis)

çis the undisputed king of the red wines of central Italy where it is present in practically every area, and in its different clonal varieties continues to prove its undisputed qualities thanks to the various expressions of the territories where it is grown.

Ampelographers believe that the place of origin of is the Apennine zone between Tuscany and Romagna, areas where it is still the most important red grape.

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