'Sangiovese' is a
red wine grape variety originating in
Italy whose name derives from ''sanguis Jovis'', "the blood of
Jove". It is most famous as the main component of the
Chianti blend in Tuscany, but winemakers outside Italy are starting to experiment with it. 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.
[1]
History
Sangiovese appears to have originated in Tuscany, where it was known by the 16th century. Recent DNA research by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are
Ciliegiolo and
Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic.
[2]
There are 14 clones of Sangiovese,
of which Brunello is one of the best regarded. There was an attempt to classify the clones into ''Sangiovese grosso'' (including Brunello) and ''Sangiovese piccolo'' families, but there seems to be little evidence to support this distinction.
Distribution and Wines
Australia
Sangiovese is becoming increasingly popular as a red wine grape in
Australia, having been introduced by the CSIRO in the late 1960's.
[3] This is part of a growing trend in Australia to use a wider range of grape varieties for winemaking. Some wineries also use Sangiovese to make rosé wines. 2006 was the first year that an Australian wine maker made a dessert style Sangiovese. Called the "Dolce Nero" (sweet black - not to be confused with the synonym for
Dolcetto or
Douce Noir) this new style is made by Hamiltons Bluff wines in Canowindra NSW.
The Chalk Hill winery have released a Sangiovese with an alcohol level of 16%, one of the highest levels of any wine.
Italy
The traditional home of Sangiovese is in
Tuscany, although it has spread to other regions of Italy. Although it can be found as a
varietal, and as a single-variety
wine such as
Brunello di Montalcino or ''Sangiovese di
Romagna'', Sangiovese is most often found as the major component of blends such as
Chianti,
Brunello di Montalcino,
Vino Nobile di Montepulciano and
Morellino di Scansano. The grape is also used to make some modern "
Super Tuscan" wines like
Tignanello.
Nowadays practically all Sangiovese in Tuscany is either Brunello or a very similar clone.
USA
Italian immigrants brought Sangiovese to California in the late 1800's
[4], possibly at the Segheshio Family's "Chianti Station," near Geyserville. But it was never considered very important until the success of the Super Tuscans, since when there has been renewed interest in the grape.
Vine and Viticulture
Sangiovese vines are generally quite vigourous and disease resistant, but the berries are prone to rot. The small blue-black grapes are slow to ripen and thrive in hot, dry climates, but it is easy to produce quantity at the expense of quality. The grapes are 18.9mm long x 16.9mm wide, with an average weight of 3.00g.
5
Synonyms
Brunello, Brunello Di Montalcino, Calabrese, Cardisco, Cordisio, Dolcetto Precoce, Ingannacane, Lambrusco Mendoza, Maglioppa, Montepulciano, Morellino, Morellone, Negretta, Nerino, Niella, Nielluccia, Nielluccio, Pigniuolo Rosso, Pignolo, Plant Romain, Primaticcio, Prugnolo, Prugnolo Di Montepulciano, Prugnolo Gentile, Prugnolo Gentile Di Montepulciano, Riminese, San Zoveto, Sancivetro, Sangineto, Sangiovese Dal Cannello Lungo, Sangiovese Di Lamole, Sangiovese Dolce, Sangiovese Gentile, Sangiovese Grosso, Sangiovese Nostrano, Sangiovese Toscano, Sangioveto Dell'Elba, Sangioveto Dolce, Sangioveto Grosso, Sangioveto Montanino, Sanvincetro, Sanzoveto, Tignolo, Tipsa, Toustain, Uva Abruzzi, Uva Tosca, Uvetta,
[5] San Gioveto, Uva brunella and Uva Canina.
See also
★
Italian wine
★
Chianti
★
Australian wine
Notes and references
Further reading
★ Robinson, Jancis ''Vines, Grapes & Wines'' Mitchell Beazley 1986 ISBN 1857329996
External links
★
Indigenous Wine Grape Varieties of Tuscany
العربية
中国
Français
Deutsch
Ελληνική
हिन्दी
Italiano
日本語
Português
Русский
Español
