Italy’s flagship variety: you need to know about Sangiovese

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What do most red wines in Tuscany have in common? All are partially or completely made up of dark Sangiovese grapes. Sangiovese can also be found increasingly frequently outside Tuscany, for example in the wine regions of Umbria, Marche and Lazio. Even in remote Argentina, Australia or the USA, there are now red wines made from Sangiovese.

The grape variety is relatively challenging when it comes to viticulture. Budding occurs early in the season and sensitive buds are exposed to sneaky spring frosts. It is important to trim the leaves regularly in the summer and fall to avoid excessive shading. Sangiovese reaches full maturity late, which makes the grape variety susceptible to autumn rains.

Various Sangiovese quality

With a share of around ten percent, Sangiovese is by far the most widely planted grape variety in Italy and offers wine growers two main choices: Low-priced wines are produced with high yields, which means lower quality. For quality wines, care is taken to have fewer, more concentrated grapes on the vines throughout the year.

The most legendary Sangiovese wines come from the wine producing regions of Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino. Although Chianti wines usually contain a small proportion of other grape varieties such as Cabernet Sauvignon or Cabernet Franc, the Brunello di Montalcino wine code requires only Sangiovese.

Sangiovese-based red wines tend to show a bright ruby ​​red color by the glass. Its fragrances are typically characterized by ripe cherry and delicate herbal notes. On the palate, gritty tannins capture medium to full body and are often supplemented with a refreshing acid. Characteristic red wines as food companions – how could it be otherwise – fit perfectly into Italian cuisine.

Source : Blick