Sangiovese Grosso, used for traditionally powerful and slow maturing red wines, is primarily grown in the central regions of Italy, particularly in Tuscany, where it is the dominant grape variety. Here, Sangiovese thrives in various subregions, including Chianti, Montalcino, and Montepulciano,
whose diverse terroirs, winemakers put to good use to craft wines that reflect the land's unique nuances.
Sangiovese's ability to express terroir and age gracefully has earned it a revered status among wine enthusiasts worldwide, cementing its place as one of Italy's most cherished grape varieties. Because of its distinctive character and versatility, Sangiovese is the singular or primary grape variety used in iconic Italian wines from Tuscany such as bold and age-worthy
Chianti Classico
.
Sangiovese is also cultivated in other parts of central Italy, such as
Tignanello
,
a blend of 80% Sangiovese 15% Cabernet Sauvignon and 5% Cabernet Franc or 'Colore' Bibi Graetz made with 100% Sangiovese from old vines.[6][7]
Sangiovese was already well known by the 16th century. Recent
clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support.[9]
Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels.
The first documented mention of Sangiovese was in the 1590 writings of
Giovanvettorio Soderini (also known under the pen name of Ciriegiulo). Identifying the grape as "Sangiogheto" Soderini notes that in Tuscany the grape makes very good wine but if the winemaker is not careful, it risks turning into vinegar. While there is no conclusive proof that Sangiogheto is Sangiovese, most wine historians generally consider this to be the first historical mention of the grape. Regardless, it would not be until the 18th century that Sangiovese would gain widespread attention throughout Tuscany, being with Malvasia and Trebbiano the most widely planted grapes in the region.[6]
In 1738,
acidic when made as a wine by itself. In 1883, the Italian writer Giovanni Cosimo Villifranchi echoed a similar description about the quality of Sangiovese being dependent on the grapes with which it was blended. The winemaker and politician, Bettino Ricasoli formulated one of the early recipes for Chianti when he blended his Sangiovese with a sizable amount of Canaiolo. In the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano, Sangiovese would experience a period of popularity in the late 19th and early 20th century. In the 1970s, Tuscan winemakers began a period of innovation by introducing modern oak treatments and blending the grape with non-Italian varietals such as Cabernet Sauvignon in the creation of wines that were given the collective marketing sobriquet "Super Tuscans".[6]
Calabria region before moving its way up to Campania. This essentially means that the genetic heritage of Sangiovese is half Tuscan and half southern Italian.[10]
Where the crossing between Ciliegiolo and Calabrese Montenuovo occurred is not known, with some believing the cross happened in Tuscany while other
mutations of Sangiovese, known under various synonyms, throughout various regions of southern Italy including Campania, Corinto nero which is grown on the island of Lipari just north of Sicily and Tuccanese from the Apulia region in the heel of the Italian boot. In Campania, among the many seedless mutations of Sangiovese still growing in the region are Nerello from the commune of Savelli, Nerello Campotu from the commune of Motta San Giovanni, Puttanella from Mandatoriccio and Vigna del Conte.[10]
Relationship with Ciliegiolo
While the parentage of Ciliegiolo and Calabrese Montenuovo for Sangiovese was established based on 50
Muscat family of grapes tend to have pronounced "grapey" flavours characteristic of Muscat grapes, Ciliegiolo exhibits none of those flavour profiles which makes it unlikely to be an offspring of Muscat Rouge de Madère.[10]
Clones and offspring
Early
ampelographical research into Sangiovese begun in 1906 with the work of Girolamo Molon. Molon discovered that the Italian grape known as "Sangiovese" was actually several "varieties" of clones which he broadly classified as Sangiovese Grosso and Sangiovese Piccolo. The Sangiovese Grosso family included the clones growing in the Brunello region as well as the clones known as Prugnolo Gentile and Sangiovese di Lamole that was grown in the Greve in Chianti region. The Sangiovese Grosso, according to Molon, produced the highest quality wine, while the varieties in the Sangiovese Piccolo family, which included the majority of clones, produced wine of a lesser degree of quality.[6] In the late 20th century, research by the Italian government and Chianti Classico Consorizo discovered that some of the best producing clones, from a wine quality perspective, came from the Emilia-Romagna region where they are today being propagated under the names R24 and T19.[10]
Another Italian study published in 2008 using DNA typing showed a close genetic relationship between Sangiovese on the one hand and ten other Italian grape varieties on the other hand:
Nerello Mascalese, Tuccanese di Turi, Susumaniello, and Vernaccia Nera del Valdarno. It is possible, and even likely, that Sangiovese is one of the parents of each of these grape varieties.[12] Since these grape varieties are spread over different parts of Italy (Apulia, Calabria, Sicily and Tuscany), this confirmed by genetic methods that Sangiovese is a key variety in the pedigree of red Italian grape varieties.[10]
DNA analysis in 2001 also suggests a strong genetic relationship between Sangiovese and Aleatico, a grape variety predominantly growing in Apulia, though the exact nature of this relationship has yet to be determined.[10]
Viticulture
Sangiovese grapes in the Montalcino region of Tuscany.Sangiovese vineyards in the Val d'Orcia, Monte Amiata in the background.
Sangiovese has shown itself to be adaptable to many different types of
friable shale-clay soil known as galestro. In the Montalcino region, there is a high proportion of limestone-based alberese soils alternating with deposits of galestro. The lesser zones of the generic Chianti appellation are predominantly clay, which often produce as high quality of wine as alberese and galestro do.[6]
tannins and anthocyanins (anti-oxidants).[13] Fully developed grapes are typically 19 mm long x 17 mm wide, with an average weight of 3 grams.[14]
Soils with low fertility are ideal and help control some of the vigor of the vine. Planting vines in high densities in order to curb vigor may have the adverse effect of increasing
foliage and limiting the amount of direct sunlight that can reach the ripening grapes.[13] Advances in understanding the quality and characteristics of the different clones of Sangiovese has led to the identification and propagation of superior clones. While high-yielding clones have been favored in the past, more attention is being paid to matching the clone to the vineyard site and controlling the vine's vigor.[6]
Winemaking
To add color and fruit to the wine, some winemakers will blend their Sangiovese with Cabernet Sauvignon (pictured).
The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking. The grape also lacks some of the color-creating
DOCG regions there is often a maximum limit on the amount of other varietals that can be blended with Sangiovese; in Chianti the limit for Cabernet is 15%.[6]
Other techniques used to improve the quality of Sangiovese include extending the
hectoliters of wine. Some traditional producers still use the old chestnut barrels in their cellars.[13]
Wine regions
Sangiovese wine.A glass of Chianti made primarily from Sangiovese.
While Sangiovese plantings are found worldwide, the grape's homeland is central Italy. From there the grape was taken to North and South America by Italian immigrants. It first achieved some popularity in
While there was over 100,000 hectares (250,000 acres) of Sangiovese planted in Italy in 1990, plantings of the grape began to decline. However, at the turn of the 21st century, Italy was still the leading source for Sangiovese, with 69,790 hectares (172,500 acres) planted in 2000, primarily in the Tuscany,
The intense fruit and deep color of Cabernet was shown to be well suited for blending with Sangiovese but banned in many Italian DOCs. In the 1970s, the rise of "Super Tuscans"-wines that eschew DOC regulation in favor of the lower classification of
Carmignano in 1975, most of Tuscany's premier wine regions were not permitted to blend Cabernet Sauvignon with Sangiovese till the late 20th century.[6]
Tuscany
A glass of Brunello di Montalcino.
From the early to mid-20th century, the quality of Chianti was in low regard. DOC regulation that stipulate the relatively bland Trebbiano and Malvasia grapes needed to account for at least 10% of the finished blend, with consequent higher acidity and diluted flavours. Some wineries trucked in
full bodied and jammy red wines from Sicily and Apulia to add color and alcohol to the blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100% varietal Sangiovese or a "Super Tuscan" blend with Bordeaux varietals like Cabernet and Merlot.[13]
Today there is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker's touch. Traditional Sangiovese emphasize herbal and
mulberry fruit with vanilla oak and spice. Stylistic and terroir based differences also emerge among the various sub-zones of the Chianti region. The ideal vineyard locations are found on south and southwest-facing slopes at altitudes between 490–1,800 ft (150–550 m). In general, Sangiovese has a more difficult time fully ripening in the Chianti region than it does in the Montalcino and Maremma regions to the south. This is due to cooler nighttime temperatures and high propensity for rainfall in September and October that can affect harvest time.[13]
In the mid-19th century, a local farmer named
barrels. By the mid-20th century, this 100% varietal Sangiovese was eagerly being sought out by critics and wine drinkers alike.[17] The Montalcino region seems to have ideal conditions for ripening Sangiovese with the potential for full ripeness achievable even on north-facing slopes. These slopes tend to produce lighter and more elegant wines that then those made from vineyards on south and southwest facing slopes.[13]
In the late 20th and early 21st century, the Maremma region located in the southwest corner of Tuscany has seen vast expansion and a surge of investment from outside the region. The area is reliably warm with a shorter growing season. Sangiovese grown in the Maremma is capable of developing broad character but does have the potential of developing too much alcohol and not enough
Sangiovese can be made in a variety of styles, including the dessert wine Vin Santo.
Sangiovese is considered the "workhorse" grape of central Italy, producing everything from everyday drinking to premium wines in a variety of styles-from red still wines, to
In the Romagna region of Emilia-Romagna, the same grape is called Sangiovese di Romagna and is widely planted across the region. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Viticulturists have worked with Romagna vines to produce new clonal varieties of high quality (most notably the clones R24 & T19).
Sangiovese di Romagna adapts to different soil types, producing richer, more full bodied and tannic wines in the central provinces of
Apennines which is covered by much of the Sangiovese di Romagna DOC zone. The higher summer time temperatures of this area gives more opportunity for Sangiovese to sufficiently ripen.[6]
Appellation d'Origine Contrôlée (AOC)s, most notable in Patrimonio, where it is used for both red and rosé wine production. In 2008, there were 1,319 hectares (3,260 acres) of Sangiovese/Nielluccio on Corsica.[10]
Sierra Foothills.[6] However, in recent years plantings of the variety have declined to 1,950 acres (790 ha) by 2010.[10]
Early results in the late 20th century, were not very promising for California winemakers. Poor site and clonal selection had the grape planted in vineyards that gave it too much exposure to the sun, producing wines that had little in common with the wines of Tuscany. The Antinori family, which once owned Atlas Peak Vineyards located in the Atlas Peak AVA in the foothills of Napa Valley found that the greater intensity of sunlight in California may have been one possible factor for the poorer quality.[13] Today the style of these Californian Sangiovese tend to be more fruit-driven than their Tuscan counterparts with some floral notes. Recent years have focused on improving vineyard site and clonal selection as well as giving the vines time to age and develop in quality.[6]
A California Sangiovese from Amador County in the Sierra Foothills.
In
red currants, and tobacco leaf notes.[18] Like in California, plantings of Sangiovese in Washington have declined in recent years to 185 acres (75 ha) in 2011.[10]
Other areas in the United States with sizable plantings of Sangiovese include the
A "Super Tuscan-style" Sangiovese blend from Washington State.
Italian immigrants introduced the Sangiovese vine to
Argentina in the late 19th and early 20th century. Early site and clonal selection was less than ideal and, like California and Australia, recent endeavors have focused on finding the best clones to use and the right vineyard locations. The grape is not widely planted in Argentina and the focus is mostly on the export market. In 2008 there were 2,319 hectares (5,730 acres) of Sangiovese planted, most of it in the Mendoza wine region with other isolated plantings in La Rioja and San Juan.[10]
Across the
Brazil reported 25 hectares (62 acres) of Sangiovese in 2007.[10] The growing Mexican wine industry has also recently begun planting the vine.[13]
Sangiovese is becoming increasingly popular as a red wine grape in
University of California-Davis was the only available clone for Australian winemakers. The first large-scale commercial planting of the grape was in the 1980s when Penfolds expanded their Kalimna vineyard in the Barossa Valley. As the availability of clones expanded (currently 10 available commercially as of 2011), so did plantings of Sangiovese with 517 hectares (1,280 acres) in 2008.[10]
As in California, Australian winemakers have begun seeking out the best vineyard location for the grape and being more selective in which clones are planted. Some regions that have shown promise for the grape include the
New Zealand, the first varietal version of Sangiovese was released in 1998 and today there are 6 hectares (15 acres) of the grape planted, mostly on the North Island around Auckland
.
A small amount of Sangiovese is grown in
Darling regions.[10] About 10 wineries make Sangiovese[22]
Wines
A Rosso di Montalcino made from 100% Sangiovese in the Brunello di Montalcino region.
Wines made from Sangiovese tend to exhibit the grape's naturally high
black currant, mulberry and plum fruit. Even percentages as low as 4 to 5% of Cabernet Sauvignon can overwhelm the Sangiovese if the fruit quality is not high. As the wine ages, some of these Cabernet dominant flavours can soften and reveal more Sangiovese character.[23]
Different regions will impart varietal character on the wine with Tuscan Sangiovese having a distinctive
sweet component of cherry, violets and tea. In their youth, Tuscan Sangiovese can have tomato-savoriness to it that enhances its herbal component. Californian examples tend to have more bright, red fruit flavours with some Zinfandel-like spice or darker fruits depending on the proportion of Cabernet blended in. Argentine examples showing a hybrid between the Tuscan and California Sangiovese with juicy red fruit wines that end on a bitter cherry note.[13]
Sangiovese based wines have the potential to age but the vast majority of Sangiovese wines are intended to be consumed relatively early in their lives. The wines with the longest aging potential are the Super Tuscans and Brunello di Montalcino wines that can age for upwards of 20 years in ideal vintages. These premium examples may need 5 to 10 years to develop before they drink well. The potentially lighter Vino Nobile di Montepulciano, Carmignano and Rosso di Montalcino tend to open earlier (around 5 years of age) but have a shorter life span of 8 to 10 years. The aging potential of Chianti is highly variable, depending on the producer, vintage and sub-zone of the Chianti region it is produced in. Basic Chianti is meant to be consumed within 3 to 4 years after vintage while top examples of Chianti Classico Riserva can last for upwards of 15 years. New World Sangiovese has so far, shown a relatively short window of drinkability with most examples best consumed with 3 to 4 years after harvest with some basic examples of Argentine Sangiovese having the potential to only improve for a year after bottling.[13]
With food
Sangiovese's high acidity and moderate alcohol makes it a very food-friendly wine when it comes to
Over the years, Sangiovese has been known under a variety of synonyms, many of which have come to be associated with a particular clone of the grape variety. Among the synonyms recognized for the grape are: Brunelletto (in the
Algeria), Tuccanese (in Apulia), Uva Abruzzi, Uva Tosca, Uvetta, Uva brunella, Uva Canina, Vigna del Conte (in Calabria) and Vigna Maggio (in Tuscany).[10][14][21]
^ abMaul, E.; Eibach, R. (1999). "Vitis International Variety Catalogue". Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, Germany. Archived from the original on 2007-04-27. Retrieved 2007-06-16.
