Sangiovese

It is renowned for its powerful and structured wines, with aromas of morello cherry, dried herbs, violet and spices. But it can also give rise to lighter reds and fruity rosés. Due to its long history in the country, it is found under a multitude of other names, which can be confusing for the consumer: Morellino, Prugnolo Gentile, Brunello, etc.

Highly associated with Italian vineyards, Sangiovese is also planted in other wine regions around the world, including Corsica (where it is called Nielluccio), California, Australia and Argentina.

Sangiovese is a relatively difficult grape variety to grow. Due to its early budburst, it is frequently affected by spring frosts. Its maturation being late, it is essential to select well exposed land and drained soils to allow the berries to reach sufficient maturity. Sangiovese thrives on shale and limestone soils. However, fearing extreme heat, it is important to offer it an environment providing a constant, but moderate, supply of water.

This grape variety benefits by nature from a generous yield, winegrowers must choose between volume production, for fruity and lighter wines, or moderate production, by controlling the harvest, in order to obtain more concentrated grapes. Planted in optimal conditions and managed by attentive winegrowers, Sangiovese gives rise to powerful wines, with intense fruity aromas, of excellent quality and with great aging potential.

Here are some prestigious Italian appellations based on Sangiovese: Brunello di Montalcino , Chianti Classico , Vino Nobile di Montepulciano , Morellino di Scansano . It is also included in the blend of “Super Tuscans” – world-famous Tuscan wines – alongside international grape varieties such as Cabernet Sauvignon, Merlot , Cabernet Franc or Syrah .