Sangiovese grape variety is by far the most common in Italy. And although it is not so easy to grow it, all the same, a lot of wine is produced from it. Since Italian winemakers are considered reputable throughout the world, they began to grow this variety in many other countries, for example, in the USA, Australia, Argentina and others.
Organoleptic properties of the drink
Sangiovese wine has a rich, deep and velvety taste. It is very rich in tannins. Sometimes they seem sharp, sometimes just palpable. The base notes in the aroma are most often violet and cherry. In the background you can hear mulberries, blueberries, raspberries, cherries and roses. If the wine is aged in an oak barrel, vanilla, coffee and chocolate are added to the aroma. Previously, large wine barrels - botti - were used for aging. Now, winemakers prefer smaller containers - barriques, for the first time such barrels began to be used by the French. Stainless steel tanks are practically not used.
Varieties of wine
Fine grape wines are made from this grape, but often it is included in the blend. If we talk about varietal, then their most prominent representatives are: Brunello di Montalcino, Wine Nobile di Montepulciano and Rosso de Montalcino. The composition of these drinks is 100% Sangiovese.
Italian wine Sangiovese belongs to the category of expensive alcohol. Prices for worthy representatives of this drink start at sixty dollars. You can, of course, find it much cheaper, and their affordable price does not necessarily mean poor quality. The thing is that their taste was evaluated by the sommelier as mediocre. Of course, if you compare cheaper drinks with noble ones, they simply get lost on their background.
Sangiovese dry red wines can be both young and mature. It all depends on the quality of the grapes, manufacturing technology and the ultimate goal. Sometimes wines from this variety are spent in a barrel for eight to ten years and only get prettier over the years. And in very productive years, elite drinks are prepared, the aging of which is more than twenty years. These wines are very bright, rich, with an incredible aroma and excellent taste. And drinks, in which Sangiovese is one of the components of the blend, are most often drunk by young people.
Grade Features
This is a dark grape, the birthplace of which is considered the Italian region of Tuscany. He is very thermophilic, does not tolerate high humidity, he has an average resistance to fungi and parasites. Like all dark varieties, Sangiovese loves soil rich in limestone. It is thanks to this soil that the berries become very fragrant and acquire the desired acidity.
This grape is very dependent on the terroir. Experienced winemakers are able to create the necessary microclimate for the vine, but this is not an easy task, and not everyone can afford it.
Crop problems
Sangiovese ripens late and he is very moody. If the summer was excessively hot, then the berries dry out, and if there were not enough sunny days, they will remain on the vine until the end of October and rot from excess moisture. Getting a good crop is often very difficult. It happens that the berries are unsuitable for the production of wine Sangiovese, Brunello or Chianti. Such a crop is sent to create blends of low-grade drinks. Despite all these difficulties, they still continue to grow it, which means that “the game is worth the candle.” However, do not forget that Sangiovese gives the best results in Tuscany.
It is here that more than two-thirds of the vineyards are reserved for it. In other countries, such as America or Argentina, the wine is completely different. Although sometimes it seems that the conditions there are more appropriate.
How and with what to serve
Since unsurpassed wines are prepared from this legendary variety, and winemakers put not only their strength, but also their soul into drinks, it would be a sacrilege to serve it in the wrong way with those dishes, thereby spoiling the whole impression.
Serving Sangiovese wine to the table, like most dry red wines, is necessary at a temperature of 18 degrees. There are no special recommendations for choosing dishes, ideally - classic wine glasses. In addition to those snacks that are standardly recommended for red dry, it is worth paying attention to the list that manufacturers themselves offer.
Tips from Italy
And Italians recommend serving Sangiovese wine with fish or meat paste. They also recommend cheese slices, in which the presence of blue cheese, soft cheeses with a rich taste, and smoked cheeses are mandatory. This wine is perfectly complemented by a grilled seafood dish. One of the most important points - all appetizers should be generously seasoned with Italian spices and olive oil.
In general, every Sangiovese wine may require a special snack. And if someone wants to try himself as an experimenter, then this wine is one of the best options.
A bit of history
Once the Sangiovese wine was called the "Blood of Jupiter." You can already guess from the name that it appeared in the era of Ancient Rome. Why Sangiovese? Yes, because the name is based on the phrase sanguis Jovis. This means "blood of Jupiter" or "Blood of Job." This proves that this variety is one of the oldest in Italy. Skeptics argue that this is not proof, but nothing is known from other sources about the past.
The first time Sangiovese was officially mentioned in the sixteenth century, or rather, in 1590. The name could not but emerge in the Italian archives of that time, since then this variety grew throughout the central part of the country. For about four centuries, this wine retained its leadership position in Tuscany. But there was no talk of wide popularity, since wine was practically not exported abroad and was considered a local mediocre drink.
Everything changed only at the beginning of the twentieth century. The Sangiovese wine was tasted by other Europeans and preferred it to Portuguese fortified and whiskey. But the decision to enter the international market was seriously made only about thirty years ago. Indeed, in our time grape varieties with a long rich history and respect for production traditions are so popular. These two facts most quickly elevate the drink to the peak of popularity.
Now this variety is not only very famous all over the world, but also grow it far beyond the borders of Italy. In order to give better results, in other countries he is often crossed and various breeding experiments are carried out. Of course, the organoleptic qualities of the clones differ markedly from the original, but, nevertheless, they are also popular.
Puglia Region
This area is agricultural, and winemaking here is in a leading place. Vineyards are located on the territory of more than 100 thousand hectares. It is Apulia who is the champion of wine production in the country. It accounts for more than seventy percent of all wine production in Italy. Here are the largest wineries in the country.
Sangiovese grows in the north of the region. It produces a powerful, full-bodied red wine that has a ruby color and a pleasant aroma. This drink has received the category "Wine of the controlled name by origin."
Wine of this category is made, adhering to a certain technology, the manufacturer and the year of harvest must be indicated on the label.
According to reviews, the Sangiovese Apulia wine is no worse than Tuscan. It has the same basic cherry and herbal notes on the palate. Aged wines remotely resemble French Bordeaux wines and acquire spicy hints of plum and vanilla. The young Sangiovese from Puglia has a pleasant strawberry aroma, tea notes with a light speck.
Wine Sangiovese Puglia Solano
The drink has a dark ruby color and a very bright aroma, saturated with notes of wild berries. The wine is full-bodied, balanced with soft tannins. Despite the fact that its taste is very fresh and bright, it does not outshine the snacks at all. It goes well with fried meat and cheeses. But against the background of sweet fruits it looks rustic. This is ideal for lovers of dry soft wines.
Chianti Dokg
This is not just the most famous wine, which includes Sangiovese, but also the most famous Italian alcoholic beverage. The share of the Sangiovese variety in this wine most often ranges from 80 to 90%. Among the additional varieties may be Malvasia, Trebbiano, Colorino, Merlot, Canaiolo and many others.
If Chianti has a fairly low price, then most likely it is a light everyday wine. Those who want to enjoy a more interesting drink should be prepared for having to fork out. Its price will be about 1000 rubles.
The Chianti region is divided into several subregions. The most important of them is Chianti Classico. It is from this region that the most seasoned drink of Chianti Classico Reserve comes out. In general, this region was one of the first to receive the category of Dokg. What stands for wine of controlled name by origin with a guarantee.
Sangiovese wines are worth attention regardless of their category and price. All of them are quite bright and extraordinary. So any, even the most demanding gourmet, in the end, will find a bottle to his liking. The main thing is not to overdo it and not to taste all kinds at the same time.