Pronunciations – san-jee-oh-vase-say
Sangiovese is one of Italy’s power house red grape varietals. This grape is well known for its versatility; it is a major component of famous Italian blends such as Chiatni, Vino Nobile Montepulciano, Brunello di Montalcino and others. Sangiovese can take on many different flavor profiles and characteristics, depending on terroir and winemaking styles. Sangiovese is most famously grown throughout Tuscany.
The bouquet of Sangiovese is light but quite distinct, exhibiting aromas of vanilla, potpourri, and even violet. Sangiovese thrives in limestone and clay-shale, which helps produce the distinctive aroma. This grape is adaptable to many other soils as well.
This grape has a natural tendency to produce high yields, which can result in wine that is light in body and alcohol. Winemakers combat this by pruning vines during growing season and blending with other varietals. Sangiovese is highly drought resistant, although it is generally regarded as a finicky grape because of its thin skin and susceptibility to root rot.
The cultivation of Sangiovese dates back to Roman times. This grape is the product of a natural cross between two ancient Italian varietals, Ciliegiolo and Calabrese di Montenuovo. Today, it is one of Italy’s most widely planted grapes and an integral part of classic Italian blends.
Although Italy is the world’s top producer of Sangiovese, other countries have taken a liking to this grape as well. Sangiovese was brought to the United States in the mid 1800’s; today, dry regions of Washington and California have planted notable quantities of this grape. Sangiovese can also be found in Corsica, Argentina and Chile.
Because it is such a dominant component of regional blends, Sangiovese is sometimes referred to simply by the name of the region, such as Chianti or Brunello. It is also referred to as Morellino, Nielluccio, and Prugnolo, along with many other regional names.
Sangiovese Tasting Notes
Primary Notes, red plum, sour cherry, strawberry
Secondary Notes, roasted pepper, tomato, fig, oregano
Tertiary Notes, rose, leather, balsamic vinegar
Body – medium full body
Finish – high acidity, high tannin
Typical ABV – 12-14%
Sangiovese Styles
Sangiovese is typically a lightly oaked wine. There are two main styles of Sangiovese: traditional rustic, and more delicate fruit forward. Sangiovese can be single varietal, but is often blended with small quantities of other grapes to increase body and create balance.
Sangiovese is widespread across Italy, and adapts to each climate and soil differently. Brunello di Montalcino contains 100% Sangiovese. It is famously dark, intense and high in tannin. This region actually grows a unique clone of Sangiovese called Sangiovese Grosso or Brunello. Sangiovese from Chianti is often slightly lighter in body and fresher, but still relatively rich.
“Super Tuscan” wines are high quality Italian blends made from grapes outside of the DOC or DOCG. They contain Sangiovese, along with non-idegnous varietals such as Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot.
Sangiovese Classifications
Italy: Rosso di Montalcino DOC Rosso di Montalcino DOC, Brunello di Montalcino DOCG, Rosso di Montepulciano DOC, Nobile di Montepulciano DOCG, Chianti DOCG, Chianti Classico DOCG, Montecucco Sangiovese DOCG, Suvereto Sangiovese DOCG, Morellino di Scansano DOCG, Carmignano DOCG, Sangiovese di Romagna DOC, Montefalco DOC, Torgiano Riserva DOCG
When To Drink Sangiovese
Sangiovese is a classic Tuscan wine that unsurprisingly pairs well with classic Tuscan food. Cured meats such as salami and prosciutto are fatty and salty, providing a contrasting flavor profile to the tannin and acidity of Sangiovese.
Because of the earthy top notes found in Sangiovese, dishes with basil, oregano, thyme and other herbs are great matches with this wine. Other classic combinations include pasta bolognese with parmesan, roasted pork, and meat based pizzas.
Sangiovese is also known for its friendliness to vegetarian fare, especially vegetables that are prepared with oil or butter. Grilled earthy vegetables such as mushrooms harmonize well with Sangiovese.
Sangiovese Serving Temperature – 60-65° F (15-18 C)
Best Years To Drink Sangiovese
Italian designations require a certain amount of barrel and bottle aging. After being released, Chianti is usually intended to be consumed within 3-4 years. New world Sangiovese is also best consumed young.
Brunello di Montalcino is an example of a more age-worthy Sangiovese. Often cellared for 5-10+ years, Sangiovese from this region can develop exceptional complexity and structure with time.
Sangiovese Average Prices
Sangiovese comes at a wide variety of price points. Most bottles cost between $15-50, depending on the designation, region and vintage.
Some Sangiovese, such as Brunello di Montalcino Riserva can fetch very high prices, occasionally exceeding $1,000 per bottle.
Sangiovese Nutrition Facts
A 6oz glass of Sangiovese contains between 140-170 calories. This wine is typically quite dry, with very little residual sugar.
Fun Facts About Sangiovese
The name Sangiovese comes from the latin
Sanguis Jovis, which translates to “the blood of Jupiter.”
Historians believe that the first recorded mention of Sangiovese was in the writings of Giovanvettorio Soderini in 1590.
Montepulciano is not to be confused with Vino Nobile di Montepulciano. The former is a separate, distinct grape varietal, while the latter is a regional wine that is composed mostly of Sangiovese.
Sangiovese Grape Information
