Sangiovese The number one most-planted grape variety in Italy. Several theories on the derivation of the name Sangiovese pervade writings— sanguis Jovis or blood of jove, being the most popular—but the origin is simply not agreed upon by experts. Given the variety’s long history and wide diffusion, there are many biotypes and clones), which in turn has led to much confusion. It is important to note here though that confining the discussion of Sangiovese biotypes to only Grosso and Piccolo is overly simplistic. In the area of Scansano alone, there are thought to be more than 30 distinct biotypes, however, not much research has been conducted on the variety in this coastal area. Sangiovese’s proliferation has led to numerous names in different zones: Morellino in Scansano on the Tuscan coast, Brunello in Montalcino, Prugnolo Gentile in Montepulciano, and Sangiovese di Lamole and Sangioveto in parts of Chianti Classico. All are considered to be Sangiovese at the present state of research. On the French island of Corsica, it goes by Nielluccio and in Algeria— Toustain! Both Prugnolo Gentile and Brunello are incorrectly given separate entries in the National Registry. Associated regions and DOPs Tuscany: Chianti DOCG, Chianti Classico DOCG, Rosso di Montalcino DOC, Brunello di Montalcino DOCG, Rosso di Montepulciano DOC, Vino Nobile di Montepulciano DOCG, Morellino di Scansano DOCG, Carmignano DOCG; Le Marche: Rosso Piceno DOC; Emilia-Romagna: Romagna DOC. Toscana, Emilia-Romagna, and Puglia account for over 80%, and Sangiovese can be found in every other Italian region except Valle d’Aosta and Trentino-Alto Adige. In the vineyard Early budding and late ripening causes susceptibility to springtime frosts and fall’s colder temperatures. Very sensitive to site; cool conditions in Chianti Classico
produce leaner wines, warmer weather in the more southerly Montalcino yields riper wines, and the even warmer coastal Maremma temperatures result in richer, sometimes overripe styles. In the glass Ranging from brilliant ruby to garnet, true Sangiovese wines should never be jet black in color because of the variety’s anthocyanin composition. Overall, Sangiovese shows aromas of red and black cherry, licorice, black tea and nuances of violet. With age, leather, undergrowth and even tobacco start to emerge. Regardless, Sangiovese always has high acidity and medium pronounced chalky tannins. Depending upon site, producer, and aging regime, they can be medium- to medium-plus-bodied with moderate-plus alcohol. Specific styles: Almost always vinified dry and still. Styles vary greatly because Sangiovese is so widely planted and is sensitive to its varied microclimates, and because it is made into a 100% varietal wine as well as blended. Native grapes such as Malvasia Nera, Canaiolo Nero and Mammolo make good blending partners contributing freshness and perfume (especially Mammolo). It is not uncommon, however to find international varieties like Cabernet Sauvignon, Merlot and Syrah added in; these varieties contribute certain uncharacteristic elements, including color and richness and can be used to soften Sangiovese’s often searing