2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sangiovese (Sangiovese) is an old red wine grape variety that originates from the region of Tuscany, Italy and has been known since the time of the Roman Empire. The name sanjovese comes from the Latin sanguis jovis, which means the blood of Jupiter.
In Italy, the variety occupies about 10% of all plantations and the annual yield is half a million tons of grapes. Sangiovese is also distributed in France, USA, Argentina, Romania, South Africa, Australia, Mexico and other wine-growing countries.
Sangiovese grows relatively well on different types of soils, but limestone emphasizes the elegance and strength of its aromas. In the Chianti region, it grows on loose shale-clay soils. The variety ripens early, ripens late and ripens quite slowly. Its harvest begins at the end of October, and the rains in the area at that time create a real danger of rot due to the rather thin skin of the grapes.
During the warm years, thick wines with a high alcohol content and potential are born, while the cold ones, in turn, create problems with very high acids and hard tannins. The fertility of the variety is notorious and the yields must be constantly monitored.
Sangiovese around the world
As we mentioned, sangiovese is the most common red variety in Italy, occupying over 100,000 hectares. Like a number of other red grape varieties from France and Italy, Sangiovese was carried by an emigrant wave to North and South America. In South America, the variety is most common in Argentina.
In the United States, sangiovese is most common in California vineyards, but it has a symbolic role anyway. The variety is gaining serious popularity in Australia.
History of Sangiovese
It is assumed that the variety sangiovese was well known as early as the Etruscans, published in 2007 DNA studies indicate as his parents Ciliegiolo and Calabrese Montenuovo. The first is a well-known ancient variety in Tuscany, and the second is an almost extinct variety from Calabria. Sanjovese was first mentioned in written sources relatively late - in 1722.
Characteristics of Sangiovese
The wines produced by Sangiovese vary depending on where the grapes are grown, how they are grown, and which of its branches is used. Wines of this variety are characterized by high acidity, alcohol levels in medium values and medium to high tannins. These wines are not very dense in color and very often a slightly orange tinge is observed on the edge of the wine.
Typical of wines sangiovese are earthy tones and unobtrusive fruity taste. They rarely have the potential to mature for more than 10 years. The most famous branches of the variety are Sangiovese Piccolo and Sangiovese Grosso. These two branches fully correspond to their names - piccolo and grosso in Italian means small and large, respectively, and refers to the size of the bunches of bunches.
One of the most popular branches of Sangiovese Grosso is Brunello, which means small and dark. Brunello takes its name from the dark brown color of the skin of the bunches. It is used to make Brunello di Montalcino, so famous for its qualities, which is famous for its exceptional aging potential.
Sangiovese is the main variety for the production of the amazing Tuscan Chianti wines, but nevertheless in order to obtain DOC status it is necessary to blend with other varieties, including white. DOC status means Denominazione di Origine Controllata, which is the equivalent of our controlled designation of origin. Wines must always come from a named area, region, locality or vineyard and be produced from certain grape varieties.
The percentage of sangiovese allowed in 1984 was increased from 80 to 90%, and today it is even 100%. The usual blends are Cabernet Sauvignon and Cabernet Franc. The participation of these varieties contributes to building the structure and completeness of the wine, as well as to greater maturation potential.
In conclusion, it can be summarized that the wines of the variety sangiovese have different characters - even those of the highest quality are not very dark in color, but are always rich in tannins and have a fairly high acidity. They are strong, but at the same time elegant, they have a slightly bitter finish.
Serving Sangiovese
As one of the greatest representatives of red wines, sanjovezes combine very well with tender steaks, roasted poultry and game, rich chicken dishes, dishes with mushrooms or those with tomato sauce. In general, wines produced from the Sangiovese variety are universal in terms of combination with food.
This is due to the high acidity of these wines and the moderate alcohol percentage. One of the classic pairs in Italian cuisine are tomato-based pizzas and pastries, served with Chianti, based on sangiovese.
Spices such as basil, thyme and sage go very well with the plant notes in the sangiovese grapes. Wine can exacerbate some aromas in relatively boring dishes such as plain roast steak or roast chicken. In addition to roasted wine goes well with smoked foods.
