Sangiovese [san-joh-VAY-zeh; san-jaw-VAY-zeh]

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Sangiovese
[san-joh-VAY-zeh; san-jaw-VAY-zeh]

Etymologists believe this red grape’s name is derived from sanguis Jovis meaning “the blood of Jove (Jupiter).” Its beginnings are thought to predate Roman times. Sangiovese is one of the top two red grapes (the other being NEBBIOLO) in Italy, where it’s extensively planted—particularly in the central and southern regions. Sangiovese is Italy’s most widely planted variety; it’s planted in over 10 percent of all vineyards. It’s believed to have originated in TUSCANY, where it dominates today. Sangiovese wines vary immensely depending on where the grapes are grown, how they’re grown (the YIELD allowed), and which of the many subvarieties they’re made from. Generally, Sangiovese wines have high ACIDITY, moderate to high TANNINS, and medium ALCOHOL levels. The flavors have a hint of EARTHINESS and are usually not boldly FRUITY. Sangiovese wines are not deeply colored and often have a slightly orange tint around the edges. Most are not long-lived and will last for less than 10 years. Of the numerous strains of this grape, Sangiovese Grosso and Sangiovese Piccolo have taken the lead. Compared to Sangiovese Piccolo’s smaller grape clusters, Sangiovese Grosso has larger, more loosely bunched grapes. It’s also more widely cultivated and yields a larger crop. One strain of Sangiovese Grosso is Brunello (“little dark one”), so named for the brown hue of its skin. It’s the grape responsible for the potent and long-lived BRUNELLO DI MONTALCINO wines, which are made totally from this variety. Prugnolo is MONTEPULCIANO’S local name for the Sangiovese Grosso grape, which produces the VINO NOBILE DI MONTEPULCIANO wines. Though Sangiovese is the dominant grape in Italy’s well-known CHIANTI wines, it must officially (for DOC qualification) be BLENDED with other varieties, including a percentage of white grapes. Fortunately, the maximum allowable Sangiovese (also known as Sangioveto in Chianti) went from 80 to 90 percent in 1984 and is now 100 percent, which allows Chianti wines to have a more robust character. Some producers, particularly in Tuscany, are now making non-DOC wines either using only Sangiovese grapes or blending them with small amounts of CABERNET SAUVIGNON, although more and more DOC regulations are allowing Cabernet Sauvignon and CABERNET FRANC in the BLEND—Chianti now allows up to 15 percent. The CARMIGNANO DOCG officially allows 20 percent Cabernet Sauvignon to be blended with their elegant Sangiovese-based wines. Cabernet is a particularly complimentary partner that lends BOUQUET, STRUCTURE, and longevity. Outside of Italy, Sangiovese is almost a stranger to the vineyard, although this has been changing during the 1990s. California has small amounts of Sangiovese planted—the best-known producer is Napa Valley’s Atlas Peak Vineyards, which drew attention when it released its 1989 Sangiovese. It’s showing up in the NAPA VALLEY, SONOMA COUNTY, and in some CENTRAL COAST locations. In South America, ARGENTINA is showing some interest in this variety. Sangiovese is known by several different names including Nielluccio, Sanvicetro, and San Gioveto, as well as many beginning with “Sangiovese,” such as Sangiovese di Romagna and Sangiovese Dolce.

Related Links: Argentina, super Tuscan, Val di Cornia DOC

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