Sangiovese is a red grape variety and it is one of the most important and common grape varieties in Italy and the main component of the Chianti . Its name comes from Sangue (blood) and Jovis ( Jove ) and therefore means blood of Jove. The origin of Sangiovese is uncertain, the first reliable information date back to the sixteenth century.

Sangiovese is the most widely grown grape variety in Italy (over 10% of the total) in Tuscany, where is the native vine, occupies 60% of the area of vineyards.

It is particularly common in Tuscany, Umbria, Emilia Romagna.

The Sangiovese is classified into different varieties and the two most important are the Sangiovese Grosso and Sangiovese Piccolo. Sangiovese Grosso, which counts among the many varieties Brunello (used to produce the famous wine of the same name) and Blackthorn Gentile (used to produce the Vino Nobile di Montepulciano), and the Sangiovese Piccolo, used in the remaining large part of the region.

Sangiovese is also cultivated in Argentina, in the province of Mendoza, and California (Napa Valley).

From this blend produces a wine powerful personality, ruby red color and taste slightly bitter and tannic. The characteristics and the quality of the wine product, especially for what concerns the Sangiovese, incredibly vary depending on the terroir.

The most famous wines made with Sangiovese grapes

  • Chianti (min 70%)
  • Brunello di Montalcino (100%)
  • Vino Nobile di Montepulciano (min 70%)

Food Pairing

Pasta with tomato or meat sauce, veal, grilled steak, sausage, cheese



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