Sangiovese wines usually have medium-to-high tannins and high acidity, balanced by moderate alcohol and body. On the nose, it offers aromas of earth and tea leaf. Varietal Sangiovese offers primary flavors of tart cherry, red plum, strawberry, and fig, with subtle notes of roasted pepper, tomato, leather, clay, brick, tobacco, smoke, oregano, thyme, dried roses, or potpourri. Notable Flavors: Cherry, Roasted Tomato, Sweet Balsamic, Oregano, Espresso Premium Sangiovese wines, such as Brunello di Montepulciano, require bottle aging for up to 20 years to bring out their subtle flavors. Chianti and New World Sangiovese has a relatively short aging window of three to four years, while many other examples of varietal Sangiovese can be aged for anywhere from five to 10 years. Sangiovese wines have a wide variety of aging potential depending on the region and specifications of the wine, though most Sangiovese is aged for at least a few months in oak. Grape: small, spherical, dark purple skinįlavors: tart cherry, red plum, strawberry, figĪBV: 11.5-13% How to Serve Sangiovese Sangiovese Serving TemperatureĦ0-68✯ (15-20✬) Wine Glass for Sangiovese Parents & Origin: Ciliegiolo + Calabrese Montenuovo (Central Italy) The development of Super Tuscans allowed for the production of 100 percent varietal Sangiovese as well as blends that use international grapes. Interesting Fact: In the 20th century, Sangiovese became a prominent grape in the development of Super Tuscans, a term used to describe wines that break from Italy’s DOC requirements in order to produce unique results. Today, Sangiovese takes many forms, whether as a varietal wine, Chianti blend, or even blended into other wines. In the mid-20th century, a wine called Brunello di Montalcino was produced: a 100 percent varietal Sangiovese that impressed both critics and wine enthusiasts. Chianti accounted for most recognition of Sangiovese throughout history, and today the Sangiovese grape is the most commonly grown in Italy. In the mid-1800s, producers in Tuscany’s Chianti region popularized the beloved Chianti wine, which is made from mostly Sangiovese grapes and a smaller proportion of Canaiolo or other varietals. During this early surge in popularity, the grape was used primarily for blending, as it was seen as too harsh and too acidic when made into wine by itself. ![]() The first written mention of Sangiovese came in 1590 when famed Italian agronomist Giovanvettorio Soderini wrote of a grape called “Sangiogheto.” Nonetheless, it was not until the 1700s that Sangiovese would gain attention as a prominent grape varietal. DNA profiling from 2004 revealed that Sangiovese’s parent grapes were Ciliegiolo and Calabrese Montenuovo. ![]() It most likely originated in Tuscany, where it is now widely grown and celebrated. In fact, the literal translation of Sangiovese is “blood of Jove,” referring to the Roman god Jupiter. The Sangiovese grape can be traced back to ancient Rome.
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