Sangiovese is a red grape variety originating in Italy whose name derives from sanguis Jovis, "the blood of Jupiter". The traditional home of Sangiovese is in Tuscany, although it has spread to other regions of Italy. It can be found as a varietal, in single-variety wine such as Brunello di Montalcino, Rosso di Montalcino, or Sangiovese di Romagna, although Sangiovese is most often found as the major component of blends such as Chianti, Vino Nobile di Montepulciano and Morellino di Scansano.
The fruit is slow to mature and late-ripening. With relatively thin skins, it has a tendency to rot in dampness and does not mature well if planted above an elevation of 1,500 feet. Sangiovese is strongly influenced by terroir, with much variation from one area to the next. Sangiovese vineyards with limestone soil seem to produce wines with more forceful aromas.
The hot, dry climate, such as Tuscany provides, is where sangiovese thrives. Because these climatic criteria generally enhance quantity, rather than quality, it takes careful cultivation and winemaking techniques to produce really excellent wine from this grape.
The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness. The aroma is generally not as assertive and easily identifiable as Cabernet Sauvignon, for example, but can have a strawberry, blueberry, faintly floral, violet or plummy character.
Sangiovese-based wines vary in texture from light and crispy to heavy and slightly oily. The lighter versions pair well with cured meats, some fuller grilled fish, poultry and veal. A heavy Sangiovese, such as a Brunello or Chianti Classico, is a successful accompaniment to meats like steak, wild boar or even aged, pungent cheeses.
TERRAGENS SANGIOVESE DI ROMAGNA D.O.C. SUPERIORE, 2005
Ruby-red color, strong fruity perfume with hints of cherry, violet and fruit jam, all balanced by vanilla and cacao flavors; harmonious, dry and velvety taste, warm and full on the palate with a long aftertaste.
Marie very aptly summed it up with “Tastes like Italy”.
