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Grape Varieties - Sangiovese

Sangiovese

The most widely-planted grape of Italy is also an ancient one, its first mention in written word being in the early 17th century. And as with many old varieties, untangling Sangiovese's origins is a labour of love. It appears to be of Tuscan origin, but its progenies lie scattered around southern and central Italy and even Sicily and outlying islands. It is certainly closely related to Gaglioppo (grown in Calabria) and Nerello Mascalese of Sicily.

To add further to the confusion, a number of unrelated varieties are cultivated under the name Sangiovese. Further, Sangiovese itself offers great clonal diversity i.e. there are many slightly differing cultivated varieties of the grape. 

When all is said and done, this is a variety straight out of the top drawer and is capable of producing exceptionally fine wines.

Signature Style

Signature Style

Needing to be carefully handled, as underripe Sangioese is battery acid and, when overripe, jam-like. However, when carefully grown and made, Sangiovese can make wines of intense aroma, structure, concentration and longevity. Spice and red and black cherry fruit abound when young, bottle age often developing smoked, meaty aromas and flavours.

Sangiovese is good at expressing it origins.

Famous Examples

Famous Examples

Brunello di Montalcino; Vino Nobile de Montepulciano; Chianti; 

Principle Regions

Principle Regions

Tuscany and to a lesser extent, the Marche, Umbria and Emilia-Romagna.

Synonyms

Synonyms

Brunello; Calabrese; Liliano; Morellino; Negrello; Nerello; Nielluccio; Puttanella; San Gioveto; Sangiogheto; Toustain; 

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