Sangiovese

Sangiovese is an ancient Italian grape variety that dates back to the 16th century. Some say the grape variety originated in the Etruscan era others indicate Roman times but, it was only in the 18th century that it was known. Today it is considered Italy's defining grape. Its favourite terroir is Tuscany, Umbria, and Campania. The most famous wines produced with 100% Sangiovese come from Montalcino, a medieval town on the slopes south of Siena. This is where the famous Brunello di Montalcino and Rosso di Montalcino are produced. Chianti wines, with 90% Sangiovese, is another appreciated style. The more traditional style Sangiovese has vibrant acidity and is aged in well-used barrels to maintain the herbaceous flavours of the variety. Those of a more modern style has a lower acidity degree and, barrel ageing is less neutral so that the wine exhibits vanilla notes. The tannins and acidity are from moderate to high, with fruity overtones. Today, Sangiovese has several clones so, it takes on different aromas, from fruity, floral, spicy and herbaceous, depending on the region it is planted. In general, they go well with grilled red meats, pasta dishes and matured cheeses. The less full-bodied ones go well with pizzas and lighter dishes of Italian cuisine with tomato-based sauces.

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