Sangiovese is a red light-bodied Italian beauty whose name is translated from the Latin Sanguis Joivs meaning ‘the blood of Jove’, the Roman name for the god of Jupiter.
History
Traced to Tuscany since the 16th century, research suggests that Sangiovese derived from the ancient grape varieties of Calabrese Montenuovo and Ciliegiolo. The first documented mention of Sangiovese, as reported by writer Soderini, revealed that if the wine maker isn’t careful, the wine turns into vinegar! It was not until the 18th century that the grape variety of Sangiovese became well known as the most planted grape in Tuscany. An Italian, Cosimo Trinci, commenting on Sangiovse declared that it was best blended with other wines instead of as a solitary wine when it tasted hard and acidic.
During the late 19th and early 20th centuries Sangiovese experienced some popularity, with it being introduced to oak treatments and blended with non-Italian varietals during the 1970s, notably Cabernet Sauvignon. It was also during the 1970s that ‘Super Tuscans’ – wines that favoured the lower classification of vino da-tavola as opposed to those wines accommodating DOC regulation, came into prominence with the increased demand for increased flexibility in DOC laws. Despite a DOC law permitting the blending of Sangiovese with Cabernet Sauvignon in 1975, it wasn’t until the late 20th century that this law allowed Tuscany’s premier wine regions to blend Sangiovese with Cabernet Sauvignon.
Grapes
The species Vitis Vinifera buds early but is a late ripening grape, with too much warmth diluting its flavours. Some Tuscany regions are prone to rainfall in mid-late October when Sangioese grapes are harvested, and when there is a risk of rot due to the thin grape skins. In1906 one G. Molon declared that Sangiovese was the result of various clones crossing, notably, Sangiovese Grosso and Sangiovese Piccolo. In 2004, researchers at San Michele All’Adige suggested that the Sangiovese grape resulted from a cross between a Tuscan variety, Ciliegiolo and a varietal from Southern Italy, known as Calabrese Montenuovo. Despite the controversy over its origins, Sangiovese tends to be pink at first before changing to a light ruby red wine within a few years. Wine lovers will find that Sangiovese is best consumed when young, preferably within five years. To the contrary, some top-end wines, notably Chianti Classico Riserva are better left to age before tasting their best. Sangiovese grows easily in several different types of soil. However, it seems to thrive best in limestone soil such as that found in the Chianti Classico region as well as in highly friable shale-clay soil as found in the Montalcino region. Sangiovese shows vigorous growth and needs to be kept in check. In Chianti, producers limit their yields to three pounds of fruit per vine. Low fertility soils help in controlling the vines vigor.
Growing Regions
Sangiovese is now grown far beyond its native Italy, in North and South America, notably Califorina where it was taken by Italian immigrants in the late 19th century and provided a welcome change to the usual French varietals of Cabernet Sauvignon, Merlot and Pinot noir. Again, it was Italian immigrants during the late 19th century and early 20th century who introduced Sangiovese to Argentina. However, the resulting Sangiovese here is of a lesser quality than Italian Sangiovese. Other Sangiovese growing regions include Chile and Mexico, Romania, France (in the Corsica region) and Australia. During the early years of the 21st century, it was still predominately in Tuscany where Sangiovese was being grown and cultivated.
Key Flavours
Sangiovese may taste bitter at first. Whilst young, it has a fresh fruity flavour reminiscent of strawberry and cherry accompanied with spiciness, but as it ages, it often hints at a rustic, musk like flavour particularly if aged in oak barrels.
Popularity
In recent years, Sangiovese has become popular in California where it is grown as a single-grape varietal. Likewise, it is enjoying increased popularity in Australia with the emergence of Sangiovese-based pink wines, having been introduced by the CSIRO during the late 1960s.
Main Uses
Used mainly for blending to make varietal wines, an example being Rosso di Montalcino, Sangiovese is also used in the production of modern ‘Super Tuscan’ wines such as Tignanello. In Chianti, Sangiovese grapes accounts for 80% whilst the remaining 20% is made of other varietals.
Other Names
Sangiovese appears as a blending component in several wines, notably Sangiovese Di Lamole, Sangiovese Di Romagna, Sangiovese Dolce, Sangiovese Gentile, Sangiovese Grosso, Sangiovese Nostrano and Sangiovese Toscano as well as in Lambrusco Mendoza, Montepulciano and Morellino to name but a few of its synonyms.
Next time your tastes buds desire a delicious red beverage treat, think Italy, think Dolce Vita and choose Sangiovese!
