Sangiovese


Known to the Etruscans around Florence 2,500 years ago, and with a name derived from 'sanguis jovis', meaning blood of Jupiter, Sangiovese is one of Italy's infamous grape varietals. It is responsible for the famed Brunello di Montalcino, it is the mainstay of Chianti, and it has been blended with Cabernet Sauvignon to create some of the revolutionary 'super-Tuscan' wines.

The Sangiovese vine likes well-drained calcareous soils and is moderately robust. There are wide clonal variations. One such variant is the celebrated Brunello clone, grown around the town of Montalcino, which makes one of Italy's most sought after wines. This grape can produce a wide range of wine styles, ranging from easy drinking wines to serious, age worthy reds. In general, expect wines that are high in acid, with flavours of plums, bitter cherries, spice and tea, occasionally topped off with farmyard aromas.

The merits of Sangiovese are beginning to be recognized elsewhere, and it has now been planted in Australia and California, with modestly good results. It can also be found in Argentina.

Made with this varietal: Altezza, Taralula