Sangiovese

Wine Style:
The wine is usually lighter-colored accompanied with some say, taste of earth with red to dark fruits.

Flavors:

Origin:
Central Italy

Found:
Italy, and some new world countries like Australia

Sangiovese is a black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.

It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.

It produces wines with pronounced tannins and acidity, though not always with great depth of color, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1970s the advent of Super Tuscans saw bottling of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.

Further Reading:
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