SANGIOVESE

HISTORY

SANGIOVESE is the grape of Brunello di Montalcino, Chianti, Carmignano, Vino Nobile di Montepulciano, Torgiano and many others. It is considered one of the world’s noble varieties. The name is derived, according to the most popular theory, from Sanguis Jovis (Blood of Jove), though the reason is not clear. Vine fosils have been discovered in Toscana that are believed to be of the Vitis Ausoniae which is related to the Vitis Vinifera family.

The Etruscans are believed to be the first to train the vine on trees and to produce wine for their religious ceremonies. SANGIOVESE is documented as far back as the sixteenth century as Sangiovese di Lamole or Sangiovese Grosso.

GROWING CONDITIONS

SANGIOVESE is widely planted throughout central Italy. It is frequently blended with other varieties; however the best wines come from pure SANGIOVES. From Southern Italy (Islands of Sicilia and Sardegna included) to as far north as Veneto the vine has many profiles. There are many sub varieties and no less than 14 clones (perhaps more). The two principal sub varieties are Sangiovese Grosso and Sangiovese Piccolo.

SANGIOVESE wines vary quality from region to region. Generally wines are of medium body and sufficient acidity. The vine produces the best results when planted in areas with well drained calcareous soil.

SYNONYMS

SANGIOVESE GROSSO sub variety is known as:

·         BRUNELLO – In Montalcino

·         PRUGNOLO– In Montepulciano

·         SANGIOVESE DOLCE

·         SANGIOVESE GENTILE

·         SANGIOVESE TOSCANO

·         SANGIOVESE DI LAMOLE

·         MORELLINO

·         CALABRESE

·         NERINO

·         SANVICETRO

SANGIOVESE PICCOLO sub variety is known as:

·         SANGIOVESE DI ROMAGNA – In Emilia Romagna

·         SANGIOVESE FORTE

·         SANGIOVESE DEL VERRUCCHIO

·         SANGIOVETO

·         SAN GIOVETO

SUB VARITIES

In order to avoid unnecessary confusion we focus on the two main sub varieties:

• SANGIOVESE GROSSO
• SANGIOVESE PICCOLO