Sangiovese

Sangiovese

ByCristal G, WSET3 Advanced, Wine & Spirits Last uncorked on

Sangiovese is one of Italy’s most important and widely planted red wine grapes, with a rich history and distinctive character. Known for its versatility, the Sangiovese grape is the backbone of many renowned Italian wines, including Chianti, Brunello di Montalcino (which is made with Sangiovese Grosso), and Vino Nobile di Montepulciano. The vine’s adaptability to different terroirs allows it to express a wide range of flavors and styles, from fresh and fruity to complex and aged.

The grape’s high acidity and firm tannins make Sangiovese-based wines particularly food-friendly, pairing well with a variety of dishes, from tomato-based pastas to grilled meats. As a staple in Italian viticulture, Sangiovese continues to be celebrated for its ability to produce wines that are both approachable and capable of aging gracefully, offering wine enthusiasts a delightful journey through Italy’s diverse wine regions.

Origins of Sangiovese

Sangiovese’s roots run deep in Italian soil, with its name possibly derived from “sanguis Jovis,” meaning “the blood of Jupiter.” DNA analysis has confirmed it is indigenous to Italy, originating in Tuscany. Historical records mention that Sangiovese dates back to the 16th century, though it was likely cultivated much earlier.

The Sangiovese grape is the result of a natural crossing between Ciliegiolo and Calabrese Montenuovo varieties. Over centuries of cultivation, numerous subvarieties or “clones” have emerged, each with subtle differences in growing characteristics and flavor profiles.

Where Sangiovese Grows in the World

While Sangiovese is quintessentially Italian, it has established footholds in other locations around the world:

Italy: Sangiovese is primarily grown in Tuscany, where it stars in Chianti, Brunello di Montalcino, Rosso di Montalcino, and Vino Nobile di Montepulciano. Also grown in Umbria, Marche, Romagna, and other regions.

United States: Found in California (particularly Napa Valley and Sierra Foothills), Washington State, and Oregon.

Australia: Gaining popularity in cooler climate regions like King Valley and McLaren Vale.

Argentina: Small but growing presence, especially in Mendoza.

France: Limited plantings in Corsica and southern regions.

Sangiovese vines thrive in clay and limestone-rich soils with good drainage and prefer warm, dry conditions with significant diurnal temperature variation.

How Winemakers Use The Sangiovese Grape

Sangiovese’s versatility makes it a winemaker’s delight:

  • Varietal wines: Often labeled as Sangiovese in New World regions
  • Traditional blends: The backbone of Chianti (minimum 80%)
  • Super Tuscans: Blended with international varieties like Cabernet Sauvignon and Merlot
  • Rosรฉ production: Creates fresh, vibrant rosรฉ wines
  • Vin Santo: Sometimes used in sweet dessert wines

Modern winemaking techniques have improved Sangiovese’s consistency, though traditional methods are still honored, especially in prestigious appellations like Brunello di Montalcino.

Tasting Notes and Wine Specifications

Color

Medium to deep ruby red, which is due to long fermentation on the grape skins, the wines often have garnet highlights, particularly as the wine ages. Typically not as deeply colored as Cabernet Sauvignon or Syrah.

Aromas

Bright red fruit (cherry, raspberry, strawberry), floral notes (violet), herbs (oregano, thyme), earthy undertones (forest floor, leather), and occasionally tobacco. Oak aging can contribute vanilla, toast, and spice aromas.

Flavor

Tart red cherries, red plums, tomato leaf, dried herbs, balsamic notes, and savory elements. Higher-end examples may show complex dried fruit and tertiary flavors like leather, tobacco, and truffles.

Structure

  • Acidity: High (a signature characteristic)
  • Tannins: Tannic wines that have medium to high tannins, often described as grippy or rustic in the mouth.
  • Body: Medium-bodied, though it can range from lighter fuller styles that have a deep richness
  • Alcohol: Typically 13-14.5% ABV

Aging

High acidity and good tannin structure allow for excellent aging potential:

  • Entry-level wines: Best consumed in their youth within 3-5 years
  • Chianti Classico Riserva: 5-15 years
  • Brunello di Montalcino: 10-25+ years for top examples and promises a great aging potential.

Oak aging is common, traditionally in large Slavonian oak casks (botti) that impart subtle influence, though modern producers may use smaller French oak barrels for more pronounced oak character.

Food Pairing

Sangiovese’s high acidity, spice, and savory character make it exceptionally food-friendly:

  • Classic pairings: Tomato-based pasta dishes, Florentine steak, pizza
  • Meats: Roasted pork, grilled sausages, game birds
  • Cheeses: Pecorino, Parmesan, aged Gouda
  • Vegetables: Mushroom risotto, eggplant dishes, roasted vegetables

The Role of Sangiovese in the Wine World Today

Sangiovese occupies a pivotal position in the wine world:

  • Cultural icon: Represents Italian wine heritage and tradition
  • Quality renaissance: Has undergone significant quality improvements since the 1990s
  • Terroir expression: Showcases remarkable regional differences across Tuscany
  • Stylistic diversity: From approachable Chianti to the richness of an age-worthy Brunello
  • Sustainability champion: Many producers are embracing organic and biodynamic practices

The grape continues to be a cornerstone of Italian wine identity while evolving to meet modern market demands without sacrificing its distinctive character.

Should You Try Sangiovese Wines?

Absolutely! Sangiovese wines offer something for every wine enthusiast:

For newcomers, it provides an accessible entry point to Italian wines, particularly Sangiovese based wines, with its food-friendly nature and moderate price points.

For connoisseurs, Sangiovese wines rewards deep exploration with their diverse expressions across different regions, producers, and aging potential.

The grape’s transparency to terroir means you can taste the distinct differences between a Chianti Classico, a Brunello di Montalcino, and a Vino Nobile di Montepulciano, making it a fascinating study in how place influences wine.

Conclusion

It is one of the world’s great grape varietiesโ€”a testament to Italy’s winemaking heritage and a continuing source of discovery for wine lovers. Its combination of bright acidity, savory character, and age-worthiness makes it both distinctively Italian and universally appealing and sought after.

Whether you’re enjoying a simple Chianti with pizza or savoring a decades-old Brunello di Montalcino with a special meal, Sangiovese delivers a taste experience that connects you to centuries of winemaking tradition while remaining refreshingly relevant today.