Sangiovese, why do we love it so much?

Sangiovese is a national pride, The most widespread red grape variety in Italy with an area of more than 70,000 hectares, corresponding to about 11% of the national vineyard area. It is a dark berry grape variety found mainly in the regions of Tuscany, Emilia-Romagna, Marche, Molise and Umbria.

It has been cultivated since Roman times and is believed to have been grown in Tuscany since Etruscan times. Sangiovese, whose name comes from the Latin "sanguis Jovis" (blood of Jupiter) is considered the benchmark for quality Italian winemaking along with Nebbiolo, Corvina and Aglianico and the symbol of Tuscan red wines. This famous grape variety is the basis of some great names in Italian winemaking that are DOC and DOCG certified, such as Brunello di Montalcino (100% Sangiovese), Vino Nobile di Montepulciano (the main variety), Chianti (the main variety) and Morellino di Scansanno (100% Sangiovese).

There are many clones of Sangiovese throughout most of Italy, differing in cluster and berry size, ripening time, sugar content and flavor of the resulting wines. A well-made Sangiovese wine is loved for its high acidity, soft tannins, natural balance and longevity. It is characterized by bright tones of cherries, black cherries and dark stone fruits, which can be shaded by notes of tomato leaf and dried herbs. Oak aging of these wines is becoming increasingly popular and can complement their rich aromatics with flavors of plum and wild raspberry.