Sangiovese is Chianti. fresh, perfumed fruit with a fine spice of acidity and clean refined palate - can age well.

Origins   

• Originally known in its wild form by the Etruscans in the area around what is now Florence as Sanguis Jovis, or ‘Blood of Jupiter’

Characteristics   

• Thin, inky low quality to long-lived, concentrated wines of great quality
• Often, as in Chianti, blended with other varieties. Lacks rich pigmentation and is prone to early oxidation
• An orange rim can be a Sangiovese giveaway
• High acidity, farmyard taste and smell, moderate alcohol and very marked tannins
• Slow and late ripening
• Clonal selection is extremely important for this variety. Careful clonal selection from the Sangiovese Grosso is thought to produce the best wines

Vinification / Maturation    

• Traditionally stored in large oak vats, which can dry out the wines
• The recent use of small 225l Bordeaux style oak barrels has gone some way to reduce the excessive tartness of young Sangiovese                          
• The blending of Sangiovese with Cabernet Sauvignon has produced some sublime results (super Tuscans)

Homeland   

• Central Italy, but recommended in 58 provinces in Italy

Also to be found in…

• California, Australia and Argentina (where it was carried by Italian emigrants)