Sangiovese Sangiovese Italian immigrants from Tuscany probably introduced the Sangiovese grape to California in the late 1800s, possibly at the Segheshio Family's "Chianti Station," near Geyserville. 1 It is one of several varietal components of the field blend in many old North Coast and Gold Country vineyards that are often otherwise identified as Zinfandel. Sanguis Jovis, the Latin origin for the varietal name, literally means "blood of Jove" and it is likely that Sangiovese (aka Sangioveto or San Gioveto) was known by Etruscan winemakers, although the first literary reference to it was in 1722. It is probably indigenous to Tuscany, whose most famous wine is Chianti. The basic blend of Chianti was established by Baron Ricasoli in the 1890s. This averages 70% sangiovese as the varietal base (along with 15% canaiolo [red], and 15% trebbiano [white] and sometimes a little colorino [red]).

Many vineyards are traditionally planted with this varietal mix. It is difficult even for the Italians to keep up with their own ever-changing and very detailed wine laws, which specify permitted grape types, maximum yields per acre, minimum alcohol content, minimum aging standards before sale, etc. Currently, the minimum amount of sangiovese permitted in Chianti is 90%. Other grapes that may be used now include malvasia toscana, a white grape far superior to the ubiquitous trebbiano. Regardless of this improvement, currently the total white grapes used must not exceed 5% of the blend. In some ways sangiovese is to Chianti as cabernet sauvignon is to Bordeaux. Both form the base of wines normally blended with other varietals and both by themselves share a certain distinctive elegance and complexity, when well-made. There are at least 14 separate and distinct clones of sangiovese. At one point, there was some attempt in Italy to identify two separate "families", Grosso and Piccolo, although this seemed to have more of a commercial basis ("mine's better than yours") than any compelling ampelographic or sensory evidence to justify this attempt to classify.

Sangiovese makes wines that vary in quality from ordinary to superb and seems strongly affected by its environment, more than most varieties. The fruit is slow to mature and late-ripening. With relatively thin skins, it has a tendency to rot in dampness and does not mature well if planted above an elevation of 1,500 feet. Sangiovese vineyards with limestone soil seem to produce wines with more forceful aromas. The hot, dry climate, such as Tuscany provides, is where sangiovese thrives. Because these climatic criteria generally enhance quantity, rather than quality, it takes careful cultivation and winemaking techniques to produce really excellent wine from this grape. The official classification of Chianti itself demonstrates the widely fluctuating range of Sangiovese quality from those identified as ordinary vino di tavola to the highest classico superiore. Sangiovese is the #1 varietal in Italy with 247,000 acres, 10% of the entire wine grape crop.

The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness. The aroma is generally not as assertive and easily identifiable as Cabernet Sauvignon, for example, but it can show a strawberry, blueberry, faintly floral, violet or plummy character. *Typical Sangiovese Smell and/or Flavor Descriptors *Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques. This list therefore is merely suggestive and neither comprehensive nor exclusive. Varietal Aromas/Flavors: South Burnett Wine - Sangiovese Email Us  Bookmark Us Sangiovese (pronounced "san-geo-vay-see") is a dark-skinned wine grape that's currently being trialled at several South Burnett vineyards. Two of the region's vineyards now produce sangiovese varietals or roses, and a third vineyard recently planted the variety and hopes to have the grape in production by 2011 or 2012.

Sangiovese is an "experimental" variety that was introduced into Australia in the 1960s. Many vineyards around Australia are now growing it to see where it's best suited. The South Burnett's warm, sunny and dry climate seems to be ideal for the variety. But it may take until the 2020's to reach a well-rounded assessment of the grape's potential in the region. Sangiovese is an Italian wine grape variety that derives its name from the Latin "Sanguis Jovis" ("blood of Jupiter"). It's grown throughout most of central Italy and Sicily, and is probably best known for being the major component of Tuscany's chianti blend. DNA profiling suggests that Sangiovese is the offspring of the Ciliegiolo and Calabrese Montenuovo grape varieties. Ciliegiolo is an ancient Tuscan grape still cultivated in parts of Italy today, while Calabrese Montenuovo is an almost-extinct grape variety from the Calabria region at the toe of Italy.

Literary references show that sangiovese has been cultivated for at least 500 years but some believe that it may have been grown for wine as far back as the the times of the Etruscans (the original inhabitants of Italy) and the Romans. This is partly because of its name and partly because of the grape's long-standing connection to Tuscany, which was the Etruscan homeland. Sangiovese is so deeply rooted in the Italian winemaking tradition that there are now 14 major clonal varieties - the Brunello clone is the most highly regarded - and a 2008 study suggests that sangiovese is also the parent of 10 other Italian grape varieties (Mantonicone, Foglia Tonda, Gaglioppo, Morellino del Casentino, Morellino del Valdarno, Frappato, Nerello Mascalese, Susumaniello, Tuccanese di Turi and Vernaccia Nera del Valdarno).

Italy remains the undisputed homeland of sangiovese but the grape is now grown in North and South America (particularly California and Argentina); Romania; the Corsican region of France; and in Australia. In 2001 Italy had 63,000 ha (155,000 acres) of sangiovese on the vine - about 10% of its total grape crop - followed by Argentina with 2,804 ha (6,928 acres); Romania with 1,700 ha (4,200 acres); Corsica with 663 ha (4,109 acres); California with 1,371 ha (3,387 acres); and Australia with 440 ha (1,087 acres). Sangiovese was introduced into Australia by the CSIRO in the late 1960s to expand the range of grape varieties grown here.

The grape has since been trialled in many places and some regions that have shown great promise include the Karridale and Margaret River areas of Western Australia; Langhorne Creek , Strathalbyn and Port Lincoln in South Australia; Canberra and Young in New South Wales; and the western edge of the Great Dividing Range in Victoria. In Queensland, sangiovese has also shown promise in both the South Burnett and the Granite Belt. Photo: Tuscany in central Italy is the home of Sangiovese and the grape may have been harvested there since ancient times. Sangiovese is an adaptable grape that grows in a wide variety of locations, but it seems to do best in soils with a high concentration of limestone (the quality of sangiovese grapes appears to be lower on clay soils). It's also a temperamental grape that requires a long growing season, because it buds early but ripens very slowly. This makes it more vulnerable to changing weather conditions than rapidly ripening varieties and more suited to areas with consistent climates than those with highly variable ones. Sangiovese needs sufficient warmth through its growing season to ripen fully and allow the grapes to develop richness and body.

In cool vintages, the grapes can have high levels of acidity and harsh, unripened tannins; and in excessively hot seasons, sangiovese's flavors can become diluted. Sangiovese is a also thin-skinned grape so it's prone to rot and powdery mildew. And because it's a vigorous and highly productive vine, it requires aggressive pruning to keep yields low (excessive yields tend to produce wines with light color and high acidity which are likely to oxidize prematurely). In Tuscany, most quality conscious producers try to limit yields to 1.5kg of fruit per vine. In the South Burnett, sangiovese grapes usually ripen in late February to mid-March. Photo: Sangiovese has a long growing season and needs to be extensively pruned to maintain high quality levels. Like merlot, sangiovese has the capacity to make outstanding straight varietals but its most common use is as a blending partner with cabernet sauvignon, merlot and shiraz.

Sangiovese's main problems are high acidity, light body and the lack of some of the color-creating phenolic compounds which can make the wine look a pale ruby red colour, which changes to brick-red as it ages. To get around these issues, winemakers employ a variety of techniques to add more body and texture to sangiovese. These can include adjusting the temperature and length of fermentation; extending the maceration period to leach more phenols out of the grape skins; using only high quality grapes from vines that have been deliberately adjusted to produce very low yields; and employing extensive oak treatment. Sangiovese takes to oak extremely well and transferring the wine into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer, rounder mouthfeel. Sangiovese also soaks up sweet vanilla and other oak compounds very easily. Wines made from Sangiovese tend to exhibit the grape's naturally high acidity as well as moderate to high tannin content and light color.

And while sangiovese wines have the ability to age, most straight varietals are produced to be consumed when young - in general, Australian sangiovese will age for 3 to 4 years at most at the present time. Sangiovese blends, however, can have a pronounced effect on enhancing or tempering the wine's quality and many can be quite remarkable (though they're difficult to make and require great attention to detail on the winemaker's part). But given the fondness Australian winemakers have for producing rich, full-bodied wines it's likely that sangiovese blends will become much more common in the future. In general, young sangiovese has a pronounced earthy nose with fresh, fruity flavours of cherries, raspberries and strawberries along with a little spiciness. Other flavours that can appear include violets, tea and plums. But sangiovese can also exhibit oaky - even tarry - flavors when aged in barrels. Sangiovese wines also generally have a medium body that can range from firm and elegant to assertive and robust (depending on the winemaking techniques used) and a finish that can tend towards bitterness.

Australian winemakers are still developing their skills with sangiovese and most efforts over the last 40 years have gone into identifying suitable growing areas and finding good clonal varieties to use. Many plantings that were made in the 1990s used inferior clones (and in one case in Western Australia, weren't even sangiovese at all) but there are now about 200 wineries Australia-wide growing sangiovese vines. Unlike cabernet sauvignon or semillon - where Australian winemakers have put their own unique, international stamp on these varieties - sangiovese still falls into the "experimental" class and domestic winemakers are taking most of their lead from Italy at the present time. Sangiovese grapes are currently put to five main uses in Australia: To produce a straight varietal. Most contemporary Australian sangiovese varietals are either made in the "drink now" style or with a maximum lifespan of 3 to 4 years. A long-life, highly aged Australian sangiovese has yet to emerge. As a blend with cabernet sauvignon.

Carefully blending sangiovese with around 4% cabernet sauvignon has been shown to produce outstanding results in Italy (this blend lies at the core of the "Super Tuscan" wines that renegade winemakers began producing in Tuscany in the 1980s in defiance of Italy's strict wine laws). Some Australian winemakers are now experimenting in this area too - but at present, total volumes are low. Sangiovese: The Grape at the Heart of Italy | Wine Enthusiast Magazine Wine Sangiovese: The Grape at the Heart of Italy “No grape brings more joy or more pain,” says one winemaker of the variety that is the essence of some of Italy’s most iconic wines. Here is the past, present and future of this exciting variety. By Monica Larner In bad years, vintners vehemently dismiss it as una brutta bestia (“an ugly beast”). In good years, it is elevated to the enological equivalent of sainthood. One thing is clear: Sangiovese is the defining grape of Italy.

Thickly skinned on the outside but delicate inside, slow to mature but hard to tame, tightly rooted in tradition but willing to travel, this ubiquitous grape variety is the leading protagonist of the ongoing drama known as vino Italiano. From the Latin for sanguis Jovis, or “the blood of Jove,” mercurial Sangiovese has awarded Italy its best wine moments and dragged it down to its darkest hour. Thirty years ago, it became a major component of the super Tuscan revolution that brought Italy to the forefront of global wine. Three years ago, its perceived shortcomings spurred the embarrassing Brunellogate scandal that momentarily forced Italian wine to its knees. This finicky, territory- and vintage-driven variety treads an imaginary line between angel and demon.“No grape brings more joy or more pain,” says self-proclaimed “Sangiovesista” winemaker Carlo Ferrini, who works with numerous estates throughout Italy and is recognized for his signature Sangiovese style.

“It demands the best man and nature can give and that’s what makes it so exceptional.” The good, the bad and the versatile Sangiovese represents 10% of all vineyard plantings in Italy, concentrated mostly in Tuscany but also found in the extreme north and south. When the grape excels, it produces the country’s most distinguished, complex and ageworthy wines (think Brunello di Montalcino). But it also offers cheerful, easy-drinking wines like Morellino di Scansano that pair perfectly with a heaping plate of spaghetti and sauce. In fact, Sangiovese is a versatile grape that spans the entire length of the quality spectrum, from low-end Chianti to top-shelf Chianti Classico. But this impressive versatility is also its Achilles’ heel. There is a tendency to want to “improve” (a loaded word) Sangiovese by adding small components of other grapes. Cabernet Sauvignon, for example, adds rich saturation and structure to Sangiovese’s thinner appearance in uneven years. Merlot can add lushness and softness to its sometimes acidic, thorny and “nervous” personality.

The problem is, winemakers are not always legally allowed to blend other grapes, depending on the rules set down by the local authorities. For example, in Chianti Classico it is legal to do so; its wines are defined as being minimum 80% Sangiovese. It is not allowed in Montalcino, however, where disciplinary rules for Brunello di Montalcino require 100% Sangiovese Grosso. In 2008, an undisclosed number of Brunello di Montalcino producers were put under investigation for allegedly blending nonauthorized grapes. The so-called Brunellogate scandal led to declassified wines, guilty verdicts, fines, sentences and tarnished the reputation of Italy’s most celebrated wine zone—a region that relies on the U.S. for 25% of its sales. Losing confidence or gaining momentum “Sangiovese can be too aggressive if planted in the wrong place and that’s why some were tempted to add softening elements,” says vintner Franco Biondi Santi, whose family is credited with bottling the first official Brunello di Montalcino in 1888.

“The immediate outcome of Brunellogate was fear-fear-fear.” “It really comes down to ideological differences,” says Consorzio del Vino Brunello di Montalcino President Ezio Rivella. “In traditional Tuscan winemaking, Sangiovese was always blended with other varieties such as Colorino or Mammolo. Sangiovese purity was not the standard because the grape can bring uneven results if planted in the wrong places. Only in Montalcino did 100% Sangiovese become the standard, because this territory is considered perfect for the variety.” Lingering ambivalence regarding Sangiovese begs a question that is pivotal to the future of the grape: Has Italy lost confidence in its flagship variety, or are we entering a period of Sangiovesista pride? It’s possible that the answer to both questions is yes. Early this year, it was suggested that the rules governing Rosso di Montalcino, sometimes described as Brunello’s little sister, will be changed. Up to 15% of grapes other than Sangiovese will be permitted, thus changing the identity (and consequently the price point) of Rosso di Montalcino.

And it is widely believed that Rivella will push to modify Brunello production rules to align with the more flexible rules already in place in Chianti Classico. “If you want to make pure Sangiovese, make it pure; if you don’t want to, then don’t. Why complicate our lives?” Rivella asks. Yet, these changes would surely undermine the strong bond between the Montalcino territory and its premier grape. On the other side of the coin, a lucky string of excellent vintages from 2006 and 2007 to 2009 and 2010 (skipping the notorious ’08) have underscored the grape’s amazing potential. The 2006 vintage of Brunello di Montalcino (already in barrel when the Brunellogate scandal erupted) represents a new face of Sangiovese Grosso. As a group, the wines are uniform and excellent. The massive stylistic differences of the past, ranging from superplush and extracted wines to thinner old school renditions, have been bridged.

“Brunello 2006 speaks a common language,” says Biondi Santi: “It’s the language of Sangiovese. With time, we began to see that there was indeed a positive outcome to the Brunello scandal.” Enrico Viglierchio, managing director of Castello Banfi, says the problems related to Sangiovese have been largely resolved with modern winemaking technology, which help prevent oxidation, maintain color and preserve aromas. “Not only are we more confident with Sangiovese as winemakers,” says Viglierchio, “we’ve seen a positive evolution in style thanks to modern techniques and careful clone selection.” “Most importantly,” Viglierchio adds, “we now understand how important the concept of territory is to Sangiovese.” This last point cannot be underestimated: Most vintners will tell you that quality Sangiovese can only be achieved in pinpoint locations scattered across Italy in defined spots such as Montalcino, Montepulciano, Chianti Classico, Scansano and Romagna. Many in Italy reject the idea that the variety can be exportedto foreign countries or continents.

In preparation for this article, I tasted nearly 400 wines consisting of 100% Sangiovese and wines comprised mostly of Sangiovese with smaller elements of outside grapes. Although Brunello di Montalcino nabbed the highest scores in my blind tastings, the blended wines also impressed me: The addition of Merlot or Cabernet Sauvignon (no more than 10 or 15%, otherwise the beauty of the Sangiovese bouquet is overwhelmed) was simply delicious. But put Sangiovese in the right territory, give it an excellent vintage—and this sovereign grape of Italian viticulture reigns supreme. The World According to Sangiovese Brunello di Montalcino The highest expression of Sangiovese, made exclusively from the dark Sangiovese Grosso clone, it shows beautiful richness, intensity and complexity, with aromas of forest fruit, cola and spice. Brunello is released five years after the harvest and the Riserva requires an extra year of cellar aging. Rosso di Montalcino is a less austere wine. The territory is characterized by an exceptional microclimate shielded by Monte Amiata.

Vino Nobile di Montepulciano Once the noblest of all Tuscan wines, Vino Nobile is made with the Prugnolo Gentile clone. The wine is minimum 70% Sangiovese, with components of Canaiolo Nero and Mammolo. This region also offers a lesser wine called Rosso di Montepulciano and a top-shelf Riserva. The wines show dark, earthy characteristics, often with subtle overtones of dried herbs or blue flowers. Coastal Tuscany With Sangiovese expressions in the Montecucco and the Maremma subzones, Coastal Tuscany offers rich, sun-drenched expressions of the grape. Jammy notes of blackberry and strawberry sometimes appear, andthe wines show loads of bright cherry flavors. Morellino di Scansano Quickly growing in popularity, this up-and-coming region is located around the picturesque village of Scansano in Maremma. Morellino is the local name for Sangiovese and rules governing wine production require that the variety comprise at least 85% of its wines. The wine does not need wood aging and this helps preserve its fresh fruit characteristics.

It is an excellent food wine that also comes as a Riserva. Chianti Classico This landlocked wine region is the traditional home of Sangiovese and has had the biggest influence on its stylistic evolution. The wines must be at least 80% Sangiovese and vintners can add indigenous (Canaiolo and Colorino) or international (Cabernet Sauvignon or Merlot) varieties to their blends. There is a growing movement to produce Chianti Classico (and the Riserva version) as 100% Sangiovese. Umbria Neighboring Tuscany, Umbrian producers use Sangiovese in their Torgiano Rosso wines and as a blending element to tame the astringent tannins of Sagrantino in Rosso di Montefalco. Sangiovese di Romagna The most important of the Sangiovese-based zones outside Tuscany. In a move to highlight the importance of the grape, the proportion of other varieties permitted in the wine is being reduced from 15% to 5%.

Expressions of the variety range from full bodied and tannic near the province of Forlì-Cesena to lighter, fruitier options closer to Bologna. One excellent way to become familiar with these unique wines is to visit the Web site of the Consorzio Convito di Romagna (convitodiromagna.it). Detailed profiles of the main producers can be accessed there; producers of interest include Tre Monti, Fattoria Zerbina, Drei Donà, San Valentino and San Patrignano. Marche Pure expressions of Sangiovese do hail from the Marche, on the eastern flank of Italy, but the grape is most often used as a blending agent (up to 15%) with the tannic Montepulciano grape in Rosso Conero wines from near Ancona. Other Although central Italy is its natural home, Sangiovese is present in 259 DOCs across the country, from Valpolicella in the north to the deep south. Highest Scoring Sangiovese Wines 97 Casanova di Neri 2006 Tenuta Nuova (Brunello di Montalcino); $89.

Imported by Dalla Terra Winery Direct. Cellar Selection. 96 Poggio Nardone 2006 Brunello di Montalcino; $50. Imported by Kysela Père et Fils. Cellar Selection. 95 Il Poggione 2005 Vigna Paganelli Riserva (Brunello di Montalcino); $96. Imported by Terlato Wines International. 95 Podere Brizio 2006 Brunello di Montalcino; $65. A Marc de Grazia selection; various American importers. 94 Siro Pacenti 2006 Brunello di Montalcino; $70. Imported by Michael Skurnik Wines. 94 Tenute Silvio Nardi 2006 Vigna Monachiara (Brunello di Montalcino); $106. Imported by Kobrand. 93 Marchesi de’ Frescobaldi 2007 Montesodi Riserva (Chianti Rufina); $40. Imported by Folio Fine Wine Partners.

93 Podere Poggio Scalette 2007 Il Carbonaione (Toscana); $65. Imported by Winebow. 93 Castello di Bossi 2007 Berardo Riserva (Chianti Classico); $41. Imported by Winebow. Cellar Selection. 93 Camigliano 2005 Gualto Riserva (Brunello di Montalcino); $107. Imported by Vias Imports. 92 Collemassari 2006 Lombrone Riserva (Montecucco); $85. Imported by Bedford International. 92 Castellare di Castellina 2006 I Sodi di San Niccolò (Toscana); $55. Imported by Winebow. 92 Poliziano 2007 Asinone (Vino Nobile di Montepulciano); $65. Imported by Palm Bay International. 92 Fattoria Petrolo 2008 Torrione (Toscana); $45. Imported by Vintus LLC.

92 Ca’ Marcanda 2007 Magari (Toscana); $85. Imported by Terlato Wines International. 91 Tua Rita 2009 Rosso dei Notri (Toscana); $23. Imported by Winebow. Editors’ Choice. 91 Carpineto 2006 Riserva (Chianti Classico); $27. Imported by Opici Wines. 91 Mazzei 2006 Ser Lapo Riserva (Chianti Classico); $60. Imported by Palm Bay International. Editors’ Choice. 90 Rocca delle Macìe 2007 Ser Gioveto (Toscana); $52. Imported by Palm Bay International. 90 Morisfarms 2007 Riserva (Morellino di Scansano); $30. Imported by Polaner Selections. Sangiovese According to the Experts Marchese Piero Antinori: I believe that Brunello, even in terms of coherence with its name, must remain a wine that is made with Sangiovese.

But this doesn’t mean that in the future, there can’t be a tiny level of elasticity (maybe 5 percent of other varieties?) that would not change the fundamental characteristics of the wine. WE: What is the best territory for Sangiovese and why? MA: Tuscany. And inside this region, there are four specific denominations that need to be highlighted: Chianti and Chianti Classico, Montalcino, Montepulciano and the area of Scansano. Each one of these areas shows different characteristics, but has the potential to produce the highest qualities of Sangiovese. WE: Are 100% Sangiovese wines the penultimate expression of Tuscany (as opposed to super Tuscans)? MA: Sangiovese is a variety that can benefit from contributions by other varieties, as has been demonstrated over the course of Chianti and Chianti Classico history. On the other hand, there are many examples of wines made with 100% Sangiovese that prove the variety is capable of standing on its own, and these examples are the highest expressions of the best of Tuscany.

Cristina Mariani-May: Today, no other Italian red commands greater worldwide recognition than Sangiovese, Tuscany’s signature red grape. In an increasingly competitive global wine market, Italy’s abundance of native grapes provides a welcome point of difference. And here in the U.S. as wine lovers become more sophisticated and adventurous, Italy is ideally poised to meet this growing demand. WE: Has Italy lost confidence in Sangiovese, or are we experiencing a revival in Sangiovese pride? CM: In my mind, there is no doubt that we’re experiencing a full-blown revival of Italian national pride in the Sangiovese grape. It’s the most widely planted red grape, and growers have a renewed emphasis on it. Consumers, too, have rewarded us with newfound appreciation for Italy’s heritage. WE: What qualities distinguish the best Sangiovese? CM: What sets a classic Tuscan Sangiovese apart from the rest is its refined and wonderfully pronounced backbone of acidity. This quality makes Sangiovese an unrivaled choice for the dinner table.

In addition, Tuscan Sangiovese is well-integrated, with soft tannins that allow the wine to mature and evolve over an extended period of time. It’s easy to understand and enjoyable in its youth, but it’s also rewarding with moderate to long aging. WE: Tell me about BelnerO. CM: We believe that Montalcino represents the ultimate expression of 100% Sangiovese. At the same time, we also maintain that Montalcino is capable of producing outstanding Sangiovese-based blends. Our recent introduction of BelnerO, a Sangiovese-dominant blend, is an example, and is historically our first Montalcino “Super Tuscan” cuvée. Riccardo Cotarella: There is no other variety in the world that is as linked to the habitat in which it grows. There are 70 biotypes and clones of Sangiovese, of which 57 are Tuscan and 13 are from Romagna, so it is difficult to say which is the best Sangiovese. This is the beauty of Sangiovese because it means growers are given the opportunity to match their commercial goals according to the specific characteristics of various territories.

WE: Are you in favor of or opposed to changing the Brunello disciplinary in the future (like with Rosso di Montalcino) to allow outside grapes? RC: I have no problem with the use of varieties that have demonstrated their adaptability to a territory. But I am convinced that for certain wines, including Brunello, Gaglioppo, Nerello Mascalese and Nebbiolo, which have very specific and identifying traits, that adding other grapes could compromise the integrity and virtues of those varietal characteristics. WE: Describe the difference between Sangiovese di Romagna (like that made at San Patrignano, where you’re a consultant winemaker) and Tuscany. RC: Both expressions show that uniquely nervous Sangiovese quality. Sangiovese from Tuscany presents more freshness due to higher acidity and Sangiovese from Romagna shows more power and thickness. Both live up to the promise of balance and elegance that only a great grape like Sangiovese can offer.

Published on March 2, 2011 Sangiovese - Buy & Order Sangiovese Online - WineAccess Full red wines, with plenty of spice and acidity Food Pairings Pizza, veal chops, other classic Tuscan cuisine The trademark of wines from Tuscany, and especially those from the region of Chianti, was once the fiasco. This straw-colored flask may carry associations of lengthy rustic meals out on the portico of a villa in the Tuscan countryside, but this romantic reverie must be interrupted with a burst of reality-- the wine in these flasks, dominated by the Sangiovese grape, wasn't very good. This declaration isn't an indictment of Sangiovese, however. The blame doesn't lie on the grape, but rather on indifferent winemaking. And luckily, since the 1980s, the wine business in Tuscany has transformed, allowing growers to invest in high quality, low production clones. Now producers work hard to limit the vigor of Sangiovese vines, which, if left alone, can produce high quantities of fruit in the hot, dry conditions of Tuscany.

In this wine-growing region, wine growers must be willing to reduce yields, if they wish to improve their wines. And before the marketplace changed, few producers were willing to sacrifice yields to make higher-quality wines that wouldn't necessarily be purchased. Now, however, the reputation of the Sangiovese grape has dramatically improved. One trend remains consistent: Sangiovese is rarely bottled alone. In the past, white grapes were added to Sangiovese in Chianti blends. Now, this process has largely been dropped as part of an effort to produce bigger, more age-worthy reds, but varying percentages of many other red varieties are generally mixed in. Cabernet Sauvignon is currently the most popular blending grape, helping to craft the wines currently known as "Super Tuscans." As Sangiovese is a fairly delicate variety in terms of the fragrances and flavors it offers, what ends up being added makes a major difference in the final profile of the wine. Climate and altitude also influence the nature of Sangiovese-based wines; wines made in hotter, drier parts of Southern Tuscany are fleshier than wines made in Chianti and other cooler, higher areas.

With lesser clones and viticulture, Sangiovese tends to produce tannic wines, without great color. The best examples are highly aromatic, fragrant wines with nicely integrated tannic structure. If you are looking for wines that are 100% Sangiovese, your best bet are the wines from Montalcino, a pretty medieval hilltop town 25 miles south of Sienna. Here, wines are made from the Brunello grape, also known as Sangiovese Grosso, an especially high quality (and large) clone of the Sangiovese grape. These full-bodied and powerful wines, labeled Brunello di Montalcino, rank with Barolo among Italy's most-ageworthy wines. Rosso di Montalcino, also grown in the same town, is also 100% Brunello, but results in a softer, fruitier wine that requires much less aging. Reliable producers for both Brunello and Rosso di Montalcino include Altesino, Caparzo, and Val di Suga.

Sangiovese based wines, including Brunello di Montalcino, are natural partners to the classic cuisine of Tuscany: bistecca florentino, pizza margherita, and veal chops, for a few examples. Full red wines, with plenty of spice and acidity Food Pairings Pizza, veal chops, other classic Tuscan cuisine The trademark of wines from Tuscany, and especially those from the region of Chianti, was once the fiasco. This straw-colored flask may carry associations of lengthy rustic meals out on the portico of a villa in the Tuscan countryside, but this romantic reverie must be interrupted with a burst of reality-- the wine in these flasks, dominated by the Sangiovese grape, wasn't very good. This declaration isn't an indictment of Sangiovese, however. The blame doesn't lie on the grape, but rather on indifferent winemaking. And luckily, since the 1980s, the wine business in Tuscany has transformed, allowing growers to invest in high quality, low production clones.

Now producers work hard to limit the vigor of Sangiovese vines, which, if left alone, can produce high quantities of fruit in the hot, dry conditions of Tuscany. In this wine-growing region, wine growers must be willing to reduce yields, if they wish to improve their wines. And before the marketplace changed, few producers were willing to sacrifice yields to make higher-quality wines that wouldn't necessarily be purchased. Now, however, the reputation of the Sangiovese grape has dramatically improved. One trend remains consistent: Sangiovese is rarely bottled alone. In the past, white grapes were added to Sangiovese in Chianti blends. Now, this process has largely been dropped as part of an effort to produce bigger, more age-worthy reds, but varying percentages of many other red varieties are generally mixed in. Cabernet Sauvignon is currently the most popular blending grape, helping to craft the wines currently known as "Super Tuscans." As Sangiovese is a fairly delicate variety in terms of the fragrances and flavors it offers, what ends up being added makes a major difference in the final profile of the wine.

Climate and altitude also influence the nature of Sangiovese-based wines; wines made in hotter, drier parts of Southern Tuscany are fleshier than wines made in Chianti and other cooler, higher areas. With lesser clones and viticulture, Sangiovese tends to produce tannic wines, without great color. The best examples are highly aromatic, fragrant wines with nicely integrated tannic structure. If you are looking for wines that are 100% Sangiovese, your best bet are the wines from Montalcino, a pretty medieval hilltop town 25 miles south of Sienna. Here, wines are made from the Brunello grape, also known as Sangiovese Grosso, an especially high quality (and large) clone of the Sangiovese grape. These full-bodied and powerful wines, labeled Brunello di Montalcino, rank with Barolo among Italy's most-ageworthy wines. Rosso di Montalcino, also grown in the same town, is also 100% Brunello, but results in a softer, fruitier wine that requires much less aging.

Reliable producers for both Brunello and Rosso di Montalcino include Altesino, Caparzo, and Val di Suga. Sangiovese based wines, including Brunello di Montalcino, are natural partners to the classic cuisine of Tuscany: bistecca florentino, pizza margherita, and veal chops, for a few examples. Sangiovese Wine Parentage: Offspring of Ciliegiolo & “Calabrese Montenuovo” (A nearly extinct grape variety) Aliases: Brunello, Sangiovese Grosso Grape Color: Purple Regions: Primarily Tuscany; also Romagna, Lazio, Campania, Sicily Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central Italy, with the capability to produce styles ranging from red wines to still wines, sparkling wines to dessert wines, It’s the grape every grape wants to be, with at least 14 Sangiovese clones existing today.

Sangiovese is excellent as a blend, but when used as a sole varietal, it is hard and acidic. Winemakers tend to blend this varietal with Bordeaux grapes, such as Cabernet Sauvignon, and even white wine grapes, sometimes Trebbiano and Malvasia. Sangiovese’ role in Tuscany’s famous Chianti wines is similar to Cabernet Sauvignon’s key presence in Bourdeaux wines -- A typical Read more » Species: Vitis Vinifera Parentage: Offspring of Ciliegiolo & “Calabrese Montenuovo” (A nearly extinct grape variety) Aliases: Brunello, Sangiovese Grosso Grape Color: Purple Regions: Primarily Tuscany; also Romagna, Lazio, Campania, Sicily Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central Italy, with the capability to produce styles ranging from red wines to still wines, sparkling wines to dessert wines, It’s the grape every grape wants to be, with at least 14 Sangiovese clones existing today.

Sangiovese is excellent as a blend, but when used as a sole varietal, it is hard and acidic. Winemakers tend to blend this varietal with Bordeaux grapes, such as Cabernet Sauvignon, and even white wine grapes, sometimes Trebbiano and Malvasia. Sangiovese’ role in Tuscany’s famous Chianti wines is similar to Cabernet Sauvignon’s key presence in Bourdeaux wines -- A typical Chianti wine permits 90% Sangiovese in its contents, amongst less superior white and red wine grapes. In general, Sangiovese is dependent on the grapes it works with. High acidity. High tannin content. Thin-skinned, making it highly vulnerable to rotting. As beautifully complex as this grape is, it isn’t the easiest for winemaking. Sangiovese requires warmer, longer growing seasons in order to ripen to its full potential. Too much heat -- it’s flavors weaken. Too much cold -- it risks high acidity. Incorrect fermentation risks turning Sangiovese wine into vinegar. This varietal adapts to all different types of soils, but prospers most with high concentrations of limestone.

At its best, Sangiovese produces elegant wines with powerful aromas. Flavors are dependent upon the region the particular Sangiovese is grown in. Tuscan-Sangiovese tends to be bittersweet, with hints of cherry and violet. Californian Sangiovese will have hints of brighter, redder fruit flavors. Argentinian Sangiovese will also tend to have bitter notes of cherry. Wines made of Sangiovese have the potential to age gracefully, the most premier vintages up to 20 years, but are best consumed early on in their lifespans. Quick Guide to Sangiovese Grape Variety & its Italian Wine Regions - Social Vignerons Quick Guide to Sangiovese Grape Variety & its Italian Wine Regions - Social Vignerons Quick Guide to Sangiovese Grape Variety & its Italian Wine Regions Quick Guide to Sangiovese Grape Variety & its Italian Wine Regions Apr 7, 2016 | Posted by Julien Miquel | Guest Posts , Wine Grape Varieties | Wine lovers will profess that there’s something special about the old world. Viticulture in Europe and parts of the Mediterranean dates back thousands of years.

France, Italy, and Spain have moved along at their steady pace throughout the centuries of making history, producing some of the worlds most beloved and sought after wines. Today however Italy is the leading producer of wine in the world, producing and exporting more than any other country. With 350 varietals and hundreds of years of history behind their wine making, Italy has no shortage of culture, with each region producing unique and incredible wines. With that in mind however, there are two varietals that one can almost say defines Italian wine making. Nebbiolo and Sangiovese comprise the most commercially, and possibly culturally, significant wines produced in the country. A few essential characteristics of Sangiovese: grape & winemaking Sangiovese is the soul of Tuscany, and is the bedrock of the region, used in producing Chianti, Chianti Classico, Super Tuscan wines, Rosso di Montalcino, and the venerable Brunello di Montalcino. Sangiovese’s smell is often characterized by aromas like fresh tea, prunes, and sometimes fresh plum or cherries.

The grape also has thicker skin, which lends itself to, for lack of a better term, easier wine making. With that said, it requires the deftest wine producers in order to create high-caliber Sangiovese wines. The grape has a balanced acidity with the tannins, meaning that it maintains aging potential while being ready to drink younger. There is some consideration that the thicker skins also provide greater antioxidant potential, by allowing wine to be produced with a greater volume of resveratrol. These antioxidants are often cited as the mechanism for wines “health benefits.” Sangiovese: A Brief History Producers in Tuscany have been working with Sangiovese for longer than 250 years. However for purposes of brevity here, I’ll just focus on the work with Sangiovese post WWII. During the post WWII reconstruction period, Italian winemakers began focusing more heavily on quantity over quality. There were most definitely traditional producers that did not go that direction, but as a general trend producers during the time period until the 1980s focused on continuously higher yields.

The historical significance of this is two fold, I think: firstly that old vines that had smaller yields but higher quality fruit may have experienced some neglect during this time and secondly many contribute this trend to the rise to Super Tuscan wines in Chianti and the IGT classification that was in turn created. Sangiovese & Italy? The 3 Main Regions: There are really three regions within Tuscany that are of critical importance when it comes to Sangiovese: Chianti, Montalcino, and Vino Nobile di Montepulciano. Sangiovese Grape in the Tuscan Wine Blends Chianti Chianti serves as the core of the region and has extensive history. It is probably the most widely recognized region of Tuscany as well, with Chianti being very well known throughout the U.S. in particular. Currently, the wines of Chianti and Chianti Classico must be a minimum of 75% Sangiovese, and only wines from Chianti Classico may be 100% Sangiovese. Historically though, Trebbiano and Malvasia varieties were included in Chianti.

As of 1996, white grapes were not included in the approved blend. Super Tuscan wines began their proclivity during the 60’s as a response to the decreasing quality and therefore commercial value of Chianti wines. The Super Tuscans were trail blazers in terms of integrating non-native grape varietals into their winemaking. They frequently contain Cabernet Sauvignon , Merlot or Cabernet Franc , as well as other grapes non-native to Italy. Arguably though, the dominant grape varietal however in Super Tuscans consistently remains Sangiovese. Vino Nobile di Montepulciano The region that produces the famous Vino Nobile di Montepulciano is not to be confused with Montepulciano d’Abruzzo. Abbruzzo (or Abruzzi) is another region of Italy in Central Italy, that produces a red grape variety called Montepulciano. I know, it’s confusing but important. Wines called Vino Nobile as a contrast, come from the Tuscan village of Montepulciano hence their name. Nobile is Italian for noble highlighting their recognised and distinctive quality in the local winemaking history.

Vino Nobile di Montepulciano must be at least 70% Sangiovese, with the remainder being comprised of Canaiolo Nero and other local lesser-known varietals. Wines must be aged for at least one year in oak, and aged for two years overall before leaving the winery. The soil is largely a limestone composite. The area is located on hills at an altitude of about 600 metres (2,000 ft approx.) above sea level. Higher elevation is favorable to grape’s quality, for two reasons: A cooler climate helps retaining acidity and it increases aging potential elevation also makes the fruit more “hearty” in that it goes through growing conditions that are more challenging. Yields are therefore naturally lower and the quality tends to be higher. Montalcino & its Brunello Wine Montalcino is a small commune (or village) located to the south of Florence. The climate of Montalcino is quite warm and quite dry relative to the rest of the region. Grapes here often ripen earlier than fruit in the other regions of Montalcino and Chianti.

Despite the small size of the region, the terroir is distinct in four different areas On the northeast slope the lower reaches of the soil are made of heavy clay The higher portions there are a calcareous and sandstone composite The southeast side of the hill by contrast is primarily sandstone with heavy trace amounts of soil with volcanic origins The southwest side by contrast is the hottest, however receives cooling influence from the sea. Parts of Montalcino are also higher altitude, though not quite as high as Montepulciano. Brunello and “baby Brunello” Rosso di Montalcino are made from 100% Sangiovese Grosso. Sangiovese grosso is actually a variant (or clone) of Sangiovese, of which there are numerable examples, the Grosso probably being the most famous. The region of Montalcino is arguably the “newest” wine producing region of the three. Although really they all have a reasonably lengthy history. Brunello was granted the highest DOCG status in 1980, while Rosso di Montalcino received its DOC recognition in 1984 as a means of differenciating the two.

Montalcino wines are aged in large vats often made of Slovenian oak, which is more neutral than French or American oak, and thus imparts less oak to the wine during fermentation. With that said, some producers use smaller small barrels or barriques which imparts vanilla tones to the wine. A mature Brunello will have incredibly smooth and refined tannins, especially in high caliber vintages and can arguably be the most expensive of the three wines listed here. Brunello wines are required to age a minimum of three years prior to being released, while Montalcino wines only require a year. The wines otherwise follow a very similar process. While this is not an exhaustive composition of these wines and their regions, this is meant to be a quick “survey” of Sangiovese at its very best in Tuscany. This article was written by Dan Decker, partner at VinoVin Wine and Spirits. VinoVin deals in small production boutique wines that emphasize the character and quality of estate bottled wines like Chianti Colli Fiorentin, Tiezzi Brunello, and Mocali Super Tuscan. This is explosive Social Media material.

Mine your influence with it on: Italian wine, italian wine production, wines of italy, DOC, DOCG, IGT, italian wines Italian wine, italian wine production, wines of italy, DOC, DOCG, IGT, italian wines Wine Details Sangiovese The most well known of the Italian grapes and responsible for the famous Tuscan wines. Using tradional techniques, the wines are earthy, full of cherry fruit and cedar. The wines produced include such famous names as: Chianti, Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso. The 'Super-Tuscans', produced for the international market, blend the Sangiovese grape with Bordeaux varietals such as: Cabernet Sauvignon, Merlot and Cabernet Franc, and often used French oak barrels to age. Nebbiolo Translated, the name means: 'Little Fog', which refers to the autumn fog common in the region of Piedmont where it is grown. The grape seems to like these conditions but is difficult to cultivate otherwise.

It is responsible for the famous wines of Barolo and Barbaresco, both produced in the Cuneo province of Piedmont. Barolo is often kept for more than 50 years, and is considered by many to be the greatest wine produced in Italy. Montepulciano This grape is planted in Abruzzo,and should not be confused with the town of the same name in Tuscany. It produces a wine with silky plum-like fruit, friendly acidity, and light tannin, recent bottles have improved greatly on those in the past. Barbera This grape is the most widely grown in Piedmont and southern Lombardy, particularly around the towns of Asti, Alba and Pavia. Previously, the Barbera wines were considered a poor alternative to Barolo, but recently they have improved dramatically. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity. It is being produced increasingly for the international market. Corvina This is the grape that makes Valpolicella and Amarone, the best known wines of the Veneto. Valpolicella has dark cherry fruit and spice. If the grapes are dried, a process called 'passito', they produce a wine called Amarone.

Some are aged for more than 40 years and can command extremely high prices. Amarone di Valpolicella was awarded DOCG status in 2009. Nero d'Avola A native varietal of Sicily, this grape was virtually unheard of a few years ago. Now, the quality of the wine is improving steadily and it is becoming increasingly popular on the international market for its plummy fruit and sweet tannins. Dolcetto This grape is called 'Little Sweet One', because it is easy to grow and produces great wines for everyday drinking. It is grown alongside the Barbera and Nebbiola grapes in Piedmont and produces wine with flavors of concord grape, wild blackberries and herbs. Aglianico Considered by many to be the 'Noble Varietal of the south' Aglianico grapes are primarily grown in the regions of Campania and Basilicata. The name is derived from Hellenic, so the grape is considered to be a Greek transplant. Thick skinned and spicy, the wines are often both rustic and powerful. Malvasia Nera Red Malvasia varietal from Piedmont.

A sweet and perfumed wine, sometimes elaborated in the passito style. Other major red varieties are Ciliegolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Primitivo (Zinfandel in California), Refosco, Schiava, Schiopettino, Teroldego, and Uva di Troia. 'International' varietals such as Merlot, Cabernet Sauvignon, Syrah, and Cabernet Franc are also widely grown. Trebbiano This is the most widely planted white varietal in Italy. It is grown throughout the country, with a special focus on the wines from Abruzzo and from Lazio, including Frascati. Mostly, they are pale, easy drinking wines, but trebbiano from producers such as Valentini have been known to age for 15+ years. It is known as Ugni Blanc in France. Pinot Grigio A hugely successful commercial grape (known as Pinot Gris in France), its wines are characterized by crispness and cleanness.

As a hugely mass-produced wine, it is usually delicate and mild, but in a good producers' hands, the wine can grow more full-bodied and complex. The main problem with the grape is that to satisfy the commercial demand, the grapes are harvested too early every year, leading to wines without character. Tocai Friulano A varietal distantly related to Sauvignon Blanc, it yields the top wine of Friuli, full of peachiness and minerality. Currently, there is a bit of controversy regarding the name, as the EC has demanded it changed to avoid confusion with the Tokay dessert wine from Hungary. Garganega The main grape varietal for wines labeled Soave, this is a crisp, dry white wine from the Veneto wine region of Italy. It's a very popular wine that hails from northeast Italy around the city of Verona. Currently, there are over 3,500 distinct producers of Soave. Verdicchio This is grown in the areas of Castelli di Jesi and Matelica in the Marche region and gives its name to the varietal white wine made from it. The name comes from "verde" (green).

The white wines are noted for their high acidity and a characteristic nutty flavour with a hint of honey. Other important whites include Carricante, Catarratto, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia. As far as non-native varietals, the Italians plant Chardonnay, Gewürztraminer (sometimes called traminer aromatico), Riesling, Petite Arvine, and many others. Wine Details Prosecco Italian Wine Over the centuries the Greeks, Etruscans and Romans all played a significant role in the development of wine production in Italy. They established the best way of growing vines. They developed techniques of wine production and of wine storage. From those early beginnings, Italy has now become one of the top two leading wine producers in the world, vying with France for the title year on year. Italian wine is the most widely exported in the world but, at the same time, Italy also consumes the most wine of any country in the world. Several factors have contributed to the success of Italian wines.

The climate obviously plays a significant part, with plenty of sunshine together with cooler mountain air and sea breezes providing ideal vine-growing conditions. The terrain is also important, with the coastal foothills, the northern plains and the mountainous regions of the Alps and the Apennines providing the variety of conditions that result in the unique styles of wine for which Italy is famous. The Italian DOCG classification stands for 'Denominazione di Origine Controllata e Garantita'. This is the highest classification for wine quality in Italy and signifies that the wine is not only controlled but that the quality is also guaranteed. The next level is DOC, meaning 'Denominazione di Origine Controllata'. This is equivalent to the French AOC level and imposes restrictions on the use of grape varieties, permitted yields, alcohol levels, ageing specifications and processing techniques. The last level is IGT, meaning 'Indicazione Geografica Tipica'. This category was established to accommodate those wines which use different grape varieties than those specified for DOCG and DOC qualification. With more than 2,400 different styles, Italy offers the largest and most diverse array of wines in the world including at least 300 DOCs and DOCGs.

If IGTs are included, there are more than 500. More than 2000 indigenous grape varieties are grown in Italy and Italian wines are recognized for the incomparable variety and choice they offer in terms of aroma and flavor. Since the late 20th Century, the many native grape varieties have been supplemented by some of the more well-known classics such as: Cabernet Sauvignon and Merlot used in the 'Super Tuscan' wines and Sauvignon Blanc in Friuli-Venezia Giulia. The 20 regions of Italy are all wine producers. The three in the north-east: Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia are known collectively as the 'Tre Venezie'. This area boasts the most superior wine technology and is home to two of the country's leading wine schools: San Michele all'Adige in Trentino and Conegliano in the Veneto. It also houses the world?s largest vine nursery at Rauscedo in Friuli. The famous wines from this region include: Soave, Valpolicella, Bardolino, Soave & Pinot Grigio.

In the north and north-west there are five wine regions: Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley. Together, they account for 20 per cent of Italy's total wine production as well as approximately 30 per cent of its DOCs. The famous wines from this region include: Asti, Barbaresco, Barolo & Barbera. The six central regions are Tuscany, Lazio, Umbria, Marche, Abruzzo and Molise. They produce less than a quarter of Italy's wines but account for a third of its DOCs or DOCGs. This area benefits from the best wine growing conditions. The famous wines from this region include: Lambrusco, Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Cervaro, Orvieto, Verdicchio dei Castelli di Jesi, Verdicchio di Matelica, Montepulciano d'Abruzzo & Frascati.

In the south of Italy, including the islands, there are six wine regions, producing around 40 per cent of the country's total wine production but accounting for less than 7 per cent of its DOCs. These areas are Campania, Basilicata, Puglia, Calabria and the islands of Sicily and Sardinia. The famous wines of this region include: Fiano di Avellino, Salento Primitivo, Aglianico del Vulture, Cirò, Marsala, Nero d'Avola, Cannonau, Sulcis & Vermentino di Gallura. Chianti Wine: The Taste, Region and Classic Pairings | Wine Folly Advanced , Chianti , Italy , Sangiovese , Tuscany , Wine Blend , Wine Regions Why is Chianti more written about, drank, and talked about than any other Italian wine in history? What makes Chianti the perfect food wine? We’re going to tackle these questions and more in our exploration of Chianti. Chianti, a red blend from Tuscany, is the most recognized wine outside of Italy. It is as essential to Italian cuisine as extra virgin olive oil.

There are few pleasures as distinct as a tart, spicy, herbaceous Chianti wine next to a plate of sliced prosciutto or pasta al pomodoro. What is Chianti Wine? source: Marco Bernardini Chianti is Sangiovese The Sangiovese that forms the majority of the Chianti blend is a thin-skinned grape, so it makes translucent wines. In the glass, Sangiovese displays a ruby red color with flashes of bright burnt orange –a hue commonly associated with aged wines. Besides Sangiovese, Chianti wines may contain wine grapes like Canaiolo, Colorino, Cabernet Sauvignon and even Merlot. White grapes were once allowed in Chianti Classico but not anymore. Learn how to read an Italian wine label. The best examples of Chianti are a visceral tasting experience. Imagine the smells as you walk through an Italian grocery store: at the entrance there’s a bowl of preserved sour Amarena cherries. You walk under bunches of dried oregano, past a wall of dark, aromatic balsamic vinegar, then pass a counter where dry salami is being sliced. At the bar, dark espresso is dripping into a ceramic tazzo.

A whisper of sweet tobacco wafts in the door from the pipe of the old man outside. Chianti smells and tastes like Italy. There will be a little coarseness and tartness on the palate, but these aren’t flaws, they are classic characteristics of Sangiovese. Tuscany Wine Map 2016 Wine Map Update Now Available: Appellation maps to explore all of the major wine producing regions of the world. Discover art made to be handled. View Wine Maps ➜ Chianti wine is more than just a place. Chianti is a small region within Tuscany, but a wine calling itself "Chianti" is allowed to be made almost anywhere in Tuscany. Because of this, Chianti has 8 sub-zones. The truest examples come from Chianti Classico, which is the name given to wines from the original historic boundaries. Both Chianti Classico and Chianti Rufina are likely to be of higher quality, since they are made in smaller quantities from distinct historical areas. The city of San Gimignano within the Chianti region of Tuscany.

source: Kevin Po The most serious examples of Chianti Classico come from a small group of villages from Siena in the south to the hills above Florence. The Classico region’s warm climate and clay-based soils, such as galestro marl and alberese sandstone, produce the boldest Chianti wines. TIP: A wine labeled “Chianti” for $7-$11 is most likely made in bulk from a larger area and won't have the classic taste of a great Chianti. Map of Italian Wine Regions See an easy to understand map of Italian wine regions and major wine varieties. Learn about the 20 Italian wine regions and which ones to try first when delving into Italian wines. source: jpellegen Chianti Food Pairing Chianti has savory flavors paired with high acidity and coarse tannin which makes it an incredible wine with food. The high acid cuts through richer fatty dishes and stands up to tomato sauces ( pizza! ). All that dry, powdery tannin makes Chianti wines ideal with dishes that use olive oil or highlight rich pieces of meat such as Bistecca alla Fiorentina.

Other food pairing ideas for Chianti Tomato-based pasta sauces are fantastic, such as the Tuscan slow-simmered Ragù al Chingiale made with wild boar. Pizza is another favorite pairing and works with all styles of Sangiovese, from lighter Chianti wines to richer Brunello di Montalcino (find out more about Brunello below). A personal favorite is Bistecca alla Fiorentina, a dry-aged porterhouse steak from the grass-fed and grain-finished Chianina cattle. When done properly it’s one of the most succulent meat dishes on the planet. Top Rated Italian Wine Don’t worry, you’re not the only person who thinks getting into Italian wines is hard. Here are some illuminating reasons as to why Italian wines are such a mystery to non-Italians. Read more... Aging & Classifications of Chianti Wine General Aging

Question: The sangiovese grape is chiefly used in the production of which Italian wine?
Answer: Chianti