Sangiovese is a national pride, the most widespread red grape variety in Italy with a surface area of over 70,000 hectares, corresponding to approximately 11% of the national vineyard area. It is a dark berry grape variety found mainly in the regions of Tuscany, Emilia-Romagna, Marche, Molise and Umbria.
It has been cultivated since Roman times and is believed to have been grown in Tuscany since Etruscan times. Sangiovese, whose name derives from the Latin 'sanguis Jovis' (blood of Jupiter) is considered the benchmark for quality Italian wine-making along with Nebbiolo, Corvina and Aglianico and the symbol of Tuscan red wines. This famous grape variety is the basis of some of the great names in Italian oenology that are certified DOC and DOCG, such as Brunello di Montalcino (100% Sangiovese), Vino Nobile di Montepulciano (the main variety), Chianti (the main variety) and Morellino di Scansanno (100% Sangiovese).
There are many clones of Sangiovese throughout most of Italy, which differ in cluster and berry size, ripening time, sugar content and flavour of the resulting wines. A well-made Sangiovese wine is loved for its high acidity, soft tannins, natural balance and longevity. It is characterised by bright tones of cherries, black cherries and dark stone fruit, which can be shaded by notes of tomato leaf and dried herbs. Oak ageing of these wines is becoming increasingly popular and can complement their rich aromatics with flavours of plum and wild raspberry.
