Sangiovese is a widely cloned grape variety used in the production of Chiantis and known for its acidity and rustic flavor. It can be blended with other grapes, such as Cabernet Sauvignon, to create “super Tuscans”. Sangiovese wines should be drunk young, but high-end selections can age for decades.
The two great grapes of Italy are almost always agreed as Barbera and Sangiovese. The latter, Sangiovese, is the main grape used in the production of Chiantis. The grape produces full-bodied red wines that pair easily with most foods and has been used extensively in the Chianti region of Italy for many centuries.
The name Sangiovese derives from the phrase sanguis Jovis, literally “blood of Jupiter”. It can sometimes be translated as “the blood of God”, as Jupiter was a Roman name for the god Jupiter. More often, however, the name is thought to refer to St. Jove. Sangiovese is a widely cloned grape variety, with some of the more popular clones having considerable notoriety for their own strength. These include the Brunello and Uva Canina grapes.
The standards of the DOCG, the body that governs wine in Italy, allow up to 20% of other grapes to be used in Chianti, requiring that only 80% of the grapes used be Sangiovese. This has led to a wide range of experimentation among winemakers, including the addition of Cabernet Sauvignon to Sangiovese, creating the exceptional wines known as “super Tuscans.” In California, Sangiovese is growing in popularity as a single grape variety, with a number of vineyards producing very well-received wines from the grape. Australia is also seeing an emergence of Sangiovese-based wines, including a number of rosé wines made with the Sangiovese grape.
The grape itself ripens very late and is somewhat delicate, and wines made from Sangiovese tend to be quite pale compared to darker grapes such as Cabernet Sauvignon. Sangiovese wines have noticeable acidity that can seem harsh to many people at first. In its Italian incarnations, it can also show a fair amount of bitterness. The words used to describe Sangiovese wines often hint at the rustic nature of the flavor, with terms like greenery, moss and farmy popping up.
Sangiovese colors rapidly, moving across the spectrum over a few years to arrive at a ruby red wine with subtle orange undertones. In general, Sangiovese should be drunk fairly young – within five years. Some high-end wines, however, such as those with the Chianti Classico Riserva label or special selections from Californian wineries, can age well for decades before reaching their peak.
Protect your devices with Threat Protection by NordVPN
