In the heart of Tuscany, where sun-drenched hillsides cradle vineyards whispering century old tales, reigns the undisputed queen of red grapes - Sangiovese, at least in my opinion anyway. With over 60% of Tuscany's vineyard landscape devoted to its cultivation, Sangiovese holds sway over the region's winemaking legacy like a regal matriarch guarding her ancestral throne.
It's Origin
The first documented mention of Sangiovese was in 1590 by Giovanvettorio Soderini. He identified the grape as “Sangiogheto” in his notes, stating that if the winemaker wasn’t careful, it could turn the wine into vinegar. Already relating to a vine that was difficult to manage.
Family Ties
In 2004 by DNA profiling, it was revealed that Sangiovese is a crossing between Ciliegiolo x Calabrese Montenuovo. Where the variety probably originated before it was planted in Campania.
Climate and Soils
Despite that Sangiovese is a sun adoring variety, it also depends on it to fully ripen. It needs a long, warm growing season, where it loves the Mediterranean climate. It often grows on south and south-east facing slopes. In Tuscany it often grows on elevations at 200-550m above sea level to enable full ripeness. Sangiovese works its magic best on friable, shale-clay soils known as galestro in the Chianti Classico region. As in Montalcino it grows on high proportions of limestone soils, known as alberese. The more generic Chianti appellations often are predominantly clay soils, which also works for Sangiovese.
It mainly grows in the central and southern parts of Italy and accounts for 10% of all plantings grown in Italy. It doesn’t only grow in Italy as you might expect, worldwide there are over 70,000 hectares planted.
- Italy - (98%)
- USA, Columbia Valley AVA - Washington State and the Sierra Foothills - California - (1%)
- Australia - (1%)
- France - (0.19%)
- Others, Greece, Malta, Turkey and Switzerland, Canada, Chile, Brazil, New Zealand, Romania - (0.12%)
- Argentina - (0.09%)
- South Africa - (0.04%)
- Israel - (0.03%)
Vine Manual: How does Sangiovese Grow
Sangiovese has the reputation of being a difficult variety to grow, where it is sensitive to the place where it is grown. Where it is planted in areas that are too cool for Sangiovese, it produces wine that can be tart and surely unripe. It needs the warmth to ripen, but when it receives too much heat, flavours can become diluted.
- Early budding
- Relatively late ripening
- Vigorous variety that needs a regular trim.
- High yielding and prone to overproduction, if not limited in yields.
- Good drought resistance
- Thin skinned
- Susceptible to botrytis bunch rot
- Prone to early spring frosts
- Prone to Esca Trunk disease which is becoming a more significant hazard the last couple of years.
It’s all in the Name Baby.
There are many clones known today that are Sangiovese, and in Tuscany you can link a different clone (more or less) to a specific growing area where it is also known under that regional name. The “Sangiovese Grosso” clone makes more powerful and slow maturing red wines (Brunello di Montalcino). The “Prugnolo Gentile” is mostly used for the Nobile di Montepulciano and the other clone “Sangiovese Piccolo” is called Morellino and used in Morellino di Scanzano.
Generally, its synonyms are Prugnolo Gentile (Tuscany) or Nielluccio (Corsica).
Tickle Your Taste Buds: Sangiovese’ Taste Profile
To be honest there are two different styles, the more fruit forward Sangiovese and the more traditional and rustic Sangiovese style. Generally, it has a medium ruby colour, with high acidity, high tannins, and medium-high alcohol levels. It is a medium to full bodied wine with a medium to pronounced intensity.
Aromas and Flavours
Cherry, Cherry Pits, Plum, Almonds, Roasted Tomato, Balsamic notes, Tobacco, Leather, Oregano, Espresso.
Did you Know?
That Sangiovese is mostly blended with different (local) varieties, to balance out its ‘rough’ side.
History Fact
That Sangiovese means “Blood of Juve” or better known “Blood of Jupiter”, they named the variety after the Roman god of Jupiter.
As we say farewell to our rendezvous with Sangiovese, we are reminded of its timeless allure, steeped in history, and brimming with character. From the rolling hills of Tuscany to distant lands where its tendrils stretch, Sangiovese continues to captivate palates and inspire generations of winemakers. Go get yourself a good Chianti and a big bold glass and show her some love and the conversation will start rolling... You fancy a date?
Any questions related to this topic? Maybe you can find your answer here. Click here!
What does Sangiovese taste like?
Expect a medium ruby wine with high acidity, high tannins and medium to full body, tasting of cherry, plum, almonds and roasted tomato with balsamic, tobacco, leather, oregano and espresso as it ages. There are two camps: a fruit forward modern style and the more traditional, rustic Sangiovese.
What does the name Sangiovese mean?
Sangiovese translates as Blood of Jupiter, named after the Roman god. The grape was first documented in 1590 by Giovanvettorio Soderini, who called it Sangiogheto and warned that a careless winemaker could turn it into vinegar.
What is the difference between Brunello, Nobile di Montepulciano and Morellino?
All three are Sangiovese under regional clone names. Sangiovese Grosso makes the powerful, slow maturing Brunello di Montalcino, Prugnolo Gentile goes into Vino Nobile di Montepulciano, and Sangiovese Piccolo, locally called Morellino, stars in Morellino di Scansano.
Where does Sangiovese grow best?
Tuscany, where over 60 percent of the vineyards are devoted to it, ideally on south facing slopes between 200 and 550 meters. It loves the friable galestro soils of Chianti Classico and the alberese limestone of Montalcino, and about 98 percent of the world's 70,000 hectares stand in Italy.
Is Sangiovese difficult to grow?
It has that reputation. Sangiovese is extremely site sensitive: too cool and the wine turns tart, too hot and flavours dilute. Add early budding, late ripening, thin skins, a tendency to overproduce and susceptibility to botrytis, spring frost and Esca, and it demands an attentive grower.
Resources
- Jancis Robinson, “Sangiovese” - Accessed on March 17, 2024
- Wine Searcher, “Sangiovese Wine” - Accessed on March 17, 2024
- Consorzio Vino Chianti Classico - Accessed on March 7, 2024
Margot van Lieshout
Wine marketeer, sales expert with over 20 years in the trade, public speaker and international wine judge. Thousands of wines scored from Steiermark to Ningxia, and a trade she knows from the inside out. Wine with Margot is where she helps wine brands tell the stories that sell them.
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