Sangiovese, Italy’s esteemed grape variety, stretches its roots from the northern Lombardy region to the sun-soaked land of Sicily in the south. However, it’s in the heart of Tuscany where Sangiovese truly flourishes, giving rise to illustrious wines like Chianti and Brunello di Montalcino. Notably, Sangiovese also holds a pivotal role in the realm of Super Tuscans. Harkening back to the 1600s, historical records from Tuscany mentioned Sangiovese’s slightly bitter yet juicy nature, suggesting its possible origin within the Tuscan landscape.
In 2004, a DNA analysis unveiled Sangiovese’s lineage as a cross between Ciliegiolo and Calabrese di Montenuovo. Ciliegiolo, an ancient grape companion to Sangiovese, hints at their kinship. Yet, the obscurity of Calabrese, occasionally linked to Sicily’s Nero d’Avola, has cast a shadow of uncertainty. As Calabrese’s roots trace to the south of Italy, some experts speculate that Sangiovese might have similarly sprung from these lands before finding its home in Tuscany. While the exact cradle of Sangiovese remains a subject of discussion, its triumphant performance within the realm of Tuscany is irrefutable.
Sangiovese’s Botanical Traits
Resilient and thin-skinned, Sangiovese faces the challenge of gray mold, blossoms late, and ripens leisurely. Flourishing in arid environments, it yields bountiful harvests. Cooler climates render heightened acidity and rugged tannins, while warmer realms bestow moderated acidity and plush, high-caliber tannins.
Sangiovese Wine Essence
Sangiovese, when nurtured to full maturation, imparts fragrances reminiscent of tart cherries, strawberries, figs, tomatoes, and roasted peppers. Its acidity is judicious, entwined with sumptuous tannins that caress the palate. As the pinnacle of Sangiovese excellence, time spent aging in oak barrels bequeaths smoky, leathery, tobacco, and floral nuances.
Archetypes of Sangiovese Expressions
Sangiovese gracefully takes on two distinct personalities. It is an adept soloist, crafting wines resonating with fruitiness and velvety textures. Simultaneously, it thrives in collaboration, forging blends of intricate structure. Irrespective of form, Sangiovese wines are synonymous with the fragrance of sour cherries and tomatoes.
Singular Varietal Expression
Nestled predominantly in Tuscany, the iconic Brunello di Montalcino stands out. Fashioned entirely from Sangiovese grapes, Brunello undergoes a patient aging of no less than 5 years, including a minimum of 2 years in oak barrels. The outcome is a symphony of berry, herb, spice, jam, tobacco, and earth notes harmoniously orchestrated within a robust frame, rich tannins, and a lingering coda.
Harmonious Blends
Sangiovese, a versatile collaborator, unites with local companions like Canaiolo and Colorino to give life to Chianti wines. In its foray into international partnerships, Sangiovese joins forces with Cabernet Sauvignon and Merlot to craft Super Tuscan wines. Regardless of the path it treads, blended Sangiovese wines present a medley of intense aromas, ample body, and layers of complexity.
Sangiovese: Wine Regions
1. Italy
Sangiovese holds the distinction of being Italy’s most widely planted grape variety. In 1990, its cultivation covered over 100,000 hectares, but by 2000, it decreased to 69,800 hectares, with focal areas in regions like Tuscany, Emilia-Romagna, Marche, and Umbria.
Tuscany: Sangiovese takes center stage in Tuscany, crafting renowned wines like Chianti, Classico Chianti, Brunello, Vino Nobile di Montepulciano, and Super Tuscans. Chianti and Classico Chianti reveal pronounced notes of sour cherries and tomatoes, exhibiting full, supple textures. In contrast, Brunello and Super Tuscans bear deeper density and formidable aging potential. Notable among them, Brunello showcases robust tannins, sturdy structure, and an aging potential that can extend to 20 years. Vino Nobile di Montepulciano, another Tuscan DOCG, requires a minimum of 70% Sangiovese, with a maturation period of at least 2 years, including over a year in oak barrels. The resulting wine boasts a more substantial body, complex layers, and robust aging capacity. Super Tuscans often blend Sangiovese with varieties like Cabernet Sauvignon, Merlot, and Syrah, yielding exceptional wines such as Marchesi Antinori Tignanello, Luce Della Vite Luce, and Gaja Ca’Marcanda, rivaling Bordeaux classified growths.
Prominent Producer: Fontodi’s Flaccianello, La Porta de Vertine, San Giusto a Rentennano, Marchesi Antinori, Luce
Emilia-Romagna: Sangiovese’s performance in this region varies; lesser-matured wines exhibit green, farm-like, or damp notes, while matured counterparts offer flavors of plums, cherries, and shrubs. Romagna Sangiovese (Sangiovese di Romagna DOC) stands as the most acclaimed here. It demands a minimum of 85% Sangiovese, delivering rich fruity aromas, soft tannins, and a refined structure. Other Sangiovese wines in this region tend to be lighter in body with limited aging potential.
Prominent Producer: D’Alessandro, Stefano Amerighi
Marche: Sangiovese’s growth in Marche leads to diverse styles, with a lack of a specific archetype. Rosso Piceno and Rosso Conero are prominent, both blending Sangiovese with Montepulciano. Rosso Piceno mandates at least 60% Sangiovese, with over a year’s oak maturation, while Rosso Conero permits a maximum of 15% Sangiovese. Rosso Piceno displays thickness and complexity, with robust aging potential, surpassing Rosso Conero in quality.
Prominent Producer: Colonnara, Umani Ronchi
Umbria: Sangiovese is vital in Umbria, producing wines generally characterized by abundant fruitiness, light structure, and moderate quality. Yet, exceptions like Montefalco showcase exceptional potential. Montefalco wines require a minimum of 70% Sangiovese, presenting a full, rich structure and layered complexity, with good aging potential.
Prominent Producer: Falesco, Arnaldo Caprai
2. France
In France, Sangiovese goes by the name Nielluccio. Initially considered a distinct variety, research later revealed it to be Sangiovese. It covers approximately 1,300 hectares and is predominantly grown in Corsica. In Corsica’s Patrimonio region, Sangiovese often blends with Sciaccarello, resulting in wines with substantial tannins and aging potential.
3. Greece
Sangiovese finds a home in Greece, particularly in the northeastern Drama region. Here, Sangiovese blends with Cabernet Sauvignon, usually undergoing oak maturation, giving rise to flavors of leather, vanilla, tobacco, and spices, yielding excellent quality.
Apart from Greece, Sangiovese is also cultivated in Switzerland, Malta, Turkey, Israel, albeit generally with average quality.
4. United States
Sangiovese thrives primarily in California and Washington state.
California: Around 2003, Sangiovese covered around 1,200 hectares. By 2010, this figure dwindled to about 790 hectares. Sangiovese is predominantly grown in regions like Napa Valley, Sonoma, San Luis Obispo, Santa Barbara, and Sierra Foothills. Wines bear rich aromas, moderate acidity, robust but slightly coarse tannins, and limited aging potential.
Prominent Producer: Robert Pepi, Seghesio Family Vineyards, Atlas Peak
Washington state: With about 75 hectares under cultivation, Sangiovese here yields wines with concentrated fruit aromas, full structure, and moderate finesse, displaying average aging potential.
Prominent Producer: Leonetti Cellar, Novelty Hill
5. Canada
Sangiovese occupies a small area of around 5 hectares in Canada, mainly centered in the Ontario region. Pillitteri Estate and D’Angelo Estate Winery have larger plantations, often crafting ice wines from Sangiovese.
6. Argentina
Sangiovese covers approximately 2,320 hectares in Argentina, mainly in the Mendoza region, with smaller quantities in San Juan and La Rioja. Argentine Sangiovese wines present excellent quality, with full, dense bodies, complex layers, rivaling their Italian counterparts.
Prominent Producer: Bodega Benegas
7. Chile
Sangiovese cultivation covers about 120 hectares in Chile. Errazuriz winery in the Aconcagua Valley features a dedicated Sangiovese vineyard and produces single-varietal Sangiovese wines.
8. Brazil
With approximately 25 hectares under cultivation, Sangiovese’s overall quality in Brazil is average. Casa de Amaro is known for its Sangiovese wines.
9. Australia
Introduced around 1960, Sangiovese commercial cultivation in Australia began in the 1980s, with pioneers like Robert Pepi’s Kalimna vineyard. Presently, it covers about 520 hectares, producing wines often bottled early with intense fruit aromas, refreshing palate, and favored by young consumers.
Notable wineries: Coriole, Dromana Estate, Brown Brothers, De Bortoli
10. New Zealand
Sangiovese’s presence is minimal in New Zealand, around 6 hectares, primarily concentrated in Heron’s Flight vineyard. The first New Zealand Sangiovese wine emerged in 1998 from Heron’s Flight, establishing the vineyard as a leader in New Zealand Sangiovese.
11. South Africa
With approximately 63 hectares, Sangiovese is grown in Darling and Stellenbosch. It’s crafted both as a varietal wine and in blends, generally presenting average quality.
Prominent Producer: Mullineux, Terra Da Capo
Pairing Sangiovese Wines
Sangiovese wines, often high in acidity and intense aromas, pair well with Italian dishes like pasta, tomato-based beef dishes, and pizza. They can also complement Chinese spicy and sour dishes, such as sour and spicy fish. Sangiovese wines aged in oak offer more weight and complexity, making them suitable for steak, lamb chops, and grilled meats. The ideal serving temperature for Sangiovese wines is 16–18°C.”