Classic aromas of Sangiovese are: Red Plum, Red Cherry, Raspberry Jam, Raisins and Black Currants
Sangiovese is a red grape variety from Italy. It was first mentioned in Tuscany in 1600, where it is still most traditionally planted. In fact Sangiovese is the cornerstone of pride that emanates from the Tuscany region producing the best wines. The leading wines are from the regions of Chianti DOCG, Chianti Classico DOCG and Brunello di Montalcino DOCG. It was shown in 2004 that Sangiovese is in fact half-Tuscan and half-Calabrian (southern Italian), which makes sense as it is also planted widely along the eastern coast.
Tuscany has the world’s share of Sangiovese with a total of 69,790ha. It is also a variety that can be used in over half of Italy’s many wine regions. As a variety it needs a warm climate but can be suited to many different soils and altitudes – allowing for such a prevalent popularity amongst vignerons.
California has a strong history with Italian grapes so it only makes sense that this very important variety migrated over at some point. It is planted in all of the main regions of California: Napa, Sonoma, San Luis Obispo and Santa Barbara. In total it takes up a 789ha – which is surprisingly a decline from the 1,214ha it had at the turn of the century.
Argentina has a fair amount of plantings: 2,319ha – most of which are in Mendoza. Australia has 517ha of Sangiovese that is spread across many of the main regions – the first source of Sangiovese was the Penfold’s Kalimna vineyard.
Sangiovese produces wines that have a high acidity and tannins. Leading flavours are bitter cherries, violets, red plum, mulberries and blackcurrants. Particularly ripe examples made in the best vintages will have darker fruit flavours such as raisins and prunes.