| Sangiovese | |
|---|---|
| Grape (Vitis) | |
 Sangiovese grapes | |
| Color of berry skin | Purple |
| Species | Vitis vinifera |
| Also called | Brunello, Sangiovese Grosso (more) |
| Origin | Italy |
| Notable regions | Tuscany |
| Hazards | Rot-prone |
| VIVC number | 10680 |
Sangiovese[a] is a redItalian winegrape variety that derives its name from the Latinsanguis Jovis, "blood ofJupiter".[5]
Sangiovese Grosso, used for traditionally powerful and slow maturing red wines, is primarily grown in the central regions of Italy, particularly in Tuscany, where it is the dominant grape variety. Here, Sangiovese thrives in various subregions, includingChianti,Montalcino, andMontepulciano, whose diverseterroirs winemakers put to good use to craft wines that reflect the land's unique nuances.
Sangiovese's ability to express terroir and age gracefully has earned it a revered status among wine enthusiasts worldwide, cementing its place as one of Italy's most cherished grape varieties. Because of its distinctive character and versatility, Sangiovese is the singular or primary grape variety used in iconic Italian wines from Tuscany such as bold and age-worthyBrunello di Montalcino andVino Nobile di Montepulciano, to vibrant and fruity wines likeMorellino di Scansano,Carmignano andChianti Classico.
Sangiovese is also cultivated in other parts of central Italy, such asUmbria andMarche, where it is sometimes blended for the production of notable wines likeSagrantino di Montefalco and Rosso Conero.
While its stronghold is in the central region of the country, Sangiovese is also grown in smaller quantities in regions likeEmilia-Romagna,Lombardy, and even as far south asCalabria where it can be used to makevarietal wines such as Sangiovese diRomagna and some of the modern "Super Tuscan" wines likeTignanello, a blend of 80% Sangiovese 15% Cabernet Sauvignon and 5% Cabernet Franc or 'Colore'Bibi Graetz made with 100% Sangiovese from old vines.[6][7]
Sangiovese was already well known by the 16th century. RecentDNA profiling by José Vouillamoz of theIstituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors areCiliegiolo andCalabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic fromCalabria, the toe of Italy.[8] At least fourteen Sangioveseclones exist, of which Brunello is one of the best regarded. An attempt to classify the clones intoSangiovese grosso (including Brunello) andSangiovese piccolo families has gained little evidential support.[9]
Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels.[10] While not asaromatic as other red wine varieties such asPinot noir,Cabernet Sauvignon, andSyrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plustannins and highacidity.[11]
Early theories on the origin of Sangiovese dated the grape to the time ofRoman winemaking.[6] It was even postulated that the grape was first cultivated inTuscany by theEtruscans from wildVitis vinifera vines. The literal translation of the grape's name, the"blood of Jove", refers to theRoman godJupiter. According to legend, the name was coined by monks from the commune ofSantarcangelo di Romagna in what became theprovince of Rimini in theEmilia-Romagna region of east-central Italy.[10]
The first documented mention of Sangiovese was in the 1590 writings ofGiovanvettorio Soderini (also known under thepen name ofCiriegiulo). Identifying the grape as"Sangiogheto" Soderini notes that in Tuscany the grape makes very good wine but if the winemaker is not careful, it risks turning intovinegar. While there is no conclusive proof thatSangiogheto is Sangiovese, most wine historians consider this the first historical mention of the grape. Regardless, it would not be until the 18th century that Sangiovese would gain widespread attention throughout Tuscany, being withMalvasia andTrebbiano the most widely planted grapes in the region.[6]
In 1738,Cosimo Trinci described wines made from Sangiovese as excellent when blended with other varieties but hard andacidic when made as a wine by itself. In 1883, the Italian writerGiovanni Cosimo Villifranchi echoed a similar description about the quality of Sangiovese being dependent on the grapes with which it was blended. The winemaker and politician,Bettino Ricasoli formulated one of the early recipes for Chianti when he blended his Sangiovese with a sizable amount ofCanaiolo. In the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano, Sangiovese would experience a period of popularity in the late 19th and early 20th century. In the 1970s, Tuscan winemakers began a period of innovation by introducing modernoak treatments and blending the grape with non-Italian varietals such asCabernet Sauvignon in the creation of wines that were given the collective marketing sobriquet "Super Tuscans".[6]
In 2004, DNA profiling done by researchers atSan Michele All'Adige revealed the grape to be the product of acrossing betweenCiliegiolo andCalabrese Montenuovo. While Ciliegiolo has a long history tied to the Tuscan region, Calabrese Montenuovo (which is not related to the grape commonly known asCalabrese, or Nero d'Avola) has its origins in southern Italy, where it probably originated in theCalabria region before moving its way up toCampania. This essentially means that the genetic heritage of Sangiovese is half Tuscan and half southern Italian.[10]
Where the crossing between Ciliegiolo and Calabrese Montenuovo occurred is not known, with some believing the cross happened in Tuscany while otherampelographers suggesting it may have happened in southern Italy. Evidence for this latter theory is the proliferation of seedlessmutations of Sangiovese, known under various synonyms, throughout various regions of southern Italy including Campania,Corinto nero which is grown on the island ofLipari just north of Sicily andTuccanese from the Apulia region in the heel of the Italian boot. In Campania, among the many seedless mutations of Sangiovese still growing in the region areNerello from the commune ofSavelli,Nerello Campotu from the commune ofMotta San Giovanni,Puttanella fromMandatoriccio andVigna del Conte.[10]
While the parentage of Ciliegiolo and Calabrese Montenuovo for Sangiovese was established based on 50genetic markers and is generally accepted by ampelographers, some wine texts publish contradictory information that Ciliegiolo is an offspring (rather than parent) of Sangiovese. This belief is based on a 2007 study of 38 genetic markers stating that suggested that Ciliegiolo was the product of Sangiovese crossing with an obscurePortuguese wine grape,Muscat Rouge de Madère, that was once grown on the island ofMadeira as well as theDouro andLisboa wine regions of Portugal. In addition to support of fewer genetic markers, this alternative theory is disputed by geneticists such asJosé Vouillamoz andMasters of Wine likeJancis Robinson because Muscat Rouge de Madère has no history of ever being cultivated in Italy (where it could have crossed with Sangiovese). Furthermore, while many grapes with lineage involving members of theMuscat family of grapes tend to have pronounced "grapey" flavours characteristic of Muscat grapes, Ciliegiolo exhibits none of those flavour profiles which makes it unlikely to be an offspring of Muscat Rouge de Madère.[10]
Earlyampelographical research into Sangiovese begun in 1906 with the work ofGirolamo Molon. Molon discovered that the Italian grape known as "Sangiovese" was actually several "varieties" of clones which he broadly classified asSangiovese Grosso andSangiovese Piccolo. The Sangiovese Grosso family included the clones growing in the Brunello region as well as the clones known asPrugnolo Gentile andSangiovese di Lamole that was grown in theGreve in Chianti region. The Sangiovese Grosso, according to Molon, produced the highest quality wine, while the varieties in the Sangiovese Piccolo family, which included the majority of clones, produced wine of a lesser degree of quality.[6] In the late 20th century, research by the Italian government and Chianti Classico Consorizo discovered that some of the best producing clones, from a wine quality perspective, came from theEmilia-Romagna region where they are today being propagated under the namesR24 andT19.[10]
Another Italian study published in 2008 using DNA typing showed a close genetic relationship between Sangiovese on the one hand and ten other Italian grape varieties on the other hand:Foglia Tonda,Frappato,Gaglioppo,Mantonicone,Morellino del Casentino,Morellino del Valdarno,Nerello Mascalese,Tuccanese di Turi,Susumaniello, andVernaccia Nera del Valdarno. It is possible, and even likely, that Sangiovese is one of the parents of each of these grape varieties.[12] Since these grape varieties are spread over different parts of Italy (Apulia, Calabria, Sicily and Tuscany), this confirmed by genetic methods that Sangiovese is a key variety in the pedigree of red Italian grape varieties.[10]
DNA analysis in 2001 also suggests a strong genetic relationship between Sangiovese andAleatico, a grape variety predominantly growing in Apulia, though the exact nature of this relationship has yet to be determined.[10]
Sangiovese has shown itself to be adaptable to many different types ofvineyard soils but seems to thrive in soils with a high concentration oflimestone, having the potential to produce elegant wines with forceful aromas. In the Chianti Classico region, Sangiovese thrives on the highlyfriableshale-clay soil known asgalestro. In theMontalcino region, there is a high proportion of limestone-basedalberese soils alternating with deposits ofgalestro. The lesser zones of the generic Chianti appellation are predominantly clay, which often produce as high quality of wine asalberese andgalestro do.[6]
The grape requires a long growing season, as itbuds early and is slow toripen. The grape requires sufficient warmth to ripen fully, but too much warmth and its flavours can become diluted.[13]Harvests in Italy have traditionally begun after September 29, with modern harvest often taking place in mid-late October. A longer growing season gives the grapes time to develop richness and potentialbody. However, in coolvintages this can result in the grapes having high levels ofacidity and harsh, unripenedtannins. In regions (like some areas of Tuscany) that are prone to rainfall in October, there is a risk forrot due to the Sangiovese grape's thin skin.[6] In other areas, such as the dry conditions of theColumbia Valley AVA ofWashington State, the grape has good resistance todrought conditions and often requires littleirrigation.[10]
For the best quality,yields need to be kept in check as the vine is notably vigorous and prone to overproduction. In Chianti, most quality conscious producers limit their yields to 3pounds (1.5kg) of fruit per vine. Wine made from high-yielding vines tend to produce wines with light color, high acidity, and lessalcohol, which are likely tooxidize ("brown") prematurely due to a lower concentration oftannins andanthocyanins (anti-oxidants).[13] Fully developed grapes are typically 19 mm long x 17 mm wide, with an average weight of 3grams.[14]
Soils with low fertility are ideal and help control some of the vigor of the vine. Planting vines in high densities in order to curb vigor may have the adverse effect of increasingfoliage and limiting the amount of direct sunlight that can reach the ripening grapes.[13] Advances in understanding the quality and characteristics of the different clones of Sangiovese has led to the identification and propagation of superior clones. While high-yielding clones have been favored in the past, more attention is being paid to matching the clone to the vineyard site and controlling the vine's vigor.[6]
The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking. The grape also lacks some of the color-creatingphenolic compounds known asacylatedanthocyanins.[13] Modern winemakers have devised many techniques trying to find ways to add body and texture to Sangiovese — ranging from using grapes that come from extremely low yielding vines, to adjusting the temperature and length offermentation and employing extensiveoak treatment. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. The Sangiovese-based wines of Chianti have a long tradition of liberally employed blending partners—such as Canaiolo, Ciliegiolo,Mammolo,Colorino and even the white wine grapes like Trebbiano and Malvasia. Since the late 20th century,Bordeaux grapes, most notably Cabernet Sauvignon, have been a favored blending partner though in many Italian DOC/DOCG regions there is often a maximum limit on the amount of other varietals that can be blended with Sangiovese; in Chianti the limit for Cabernet is 15%.[6]
Other techniques used to improve the quality of Sangiovese include extending themaceration period from 7–12 days to 3–4 weeks to give the must more time to leach vitalphenols out of the grape skins. Transferring the wine during fermentation into newoak barrels formalolactic fermentation gives greaterpolymerization of thetannins and contributes to a softer, roundermouthfeel. Additionally, Sangiovese has shown itself to be a "sponge" for soaking up sweetvanilla and other oak compounds from the barrel. Foraging the wine, some modern producers will utilize new French oak barrels but there is a tradition of using large, used oakbotti barrels that hold five to sixhectoliters of wine. Some traditional producers still use the oldchestnut barrels in their cellars.[13]
While Sangiovese plantings are found worldwide, the grape's homeland is central Italy. From there the grape was taken to North and South America by Italian immigrants. It first achieved some popularity inArgentina where in theMendoza region it produced wines that had few similarities to its Tuscan counterparts. InCalifornia the grape found a sudden surge of popularity in the late 1980s with the "Cal-Ital" movement of winemakers seeking red wine alternatives to the standardFrenchvarietals of Cabernet Sauvignon,Merlot andPinot noir.[6]
While there was over 100,000 hectares (250,000 acres) of Sangiovese planted in Italy in 1990, plantings of the grape began to decline. However, at the turn of the 21st century, Italy was still the leading source for Sangiovese, with 69,790 hectares (172,500 acres) planted in 2000, primarily in the Tuscany,Emilia-Romagna,Sicily,Abruzzo andMarche regions.[10]Argentina was next with 6,928 acres (2,804 ha), followed byRomania with 1,700 hectares (4,200 acres), theCorsica region inFrance with 1,663 hectares (4,110 acres), California with 1,371 hectares (3,390 acres) andAustralia with 440 hectares (1,100 acres).[13]
In Italy, Sangiovese is the most widely planted redgrape variety. It is an officially recommended variety in 53provinces and an authorized planting in an additional 13.[13] It accounts for approximately 10% of all vineyard plantings in Italy[15] with more than 100,000 hectares (250,000 acres) planted to one of the many clonal variation of the grape. Throughout Italy it is known under a variety of names includingBrunello, Morellino, Nielluccio andPrugnolo Gentile. It is the main grape used in the popular red wines of Tuscany, where it is the solitary grape ofBrunello di Montalcino and the primary component of the wines ofChianti,Vino Nobile di Montepulciano and many "Super Tuscans". Outside Tuscany, it is found throughout central Italy where it places an important role in theDenominazione di Origine Controllata e Garantita (DOCG) wines ofTorgiano Rosso Riserva inUmbria,Conero in Marche and theDenominazione di Origine Controllata (DOC) wines of Montefalco Rosso inUmbria andRosso Piceno in Marche. Significant Sangiovese plantings can also be found outside central Italy inLombardia, Emilia-Romagna,Valpolicella and as far south asCampania andSicily.[6]
The intense fruit and deep color of Cabernet was shown to be well suited for blending with Sangiovese but banned in many Italian DOCs. In the 1970s, the rise of "Super Tuscans"-wines that eschew DOC regulation in favor of the lower classification ofvino da tavola-increased the demand for more flexibility in the DOC laws. While the first DOC to be permitted to blend Cabernet Sauvignon with Sangiovese was approved forCarmignano in 1975, most of Tuscany's premier wine regions were not permitted to blend Cabernet Sauvignon with Sangiovese till the late 20th century.[6]
From the early to mid-20th century, the quality of Chianti was in low regard. DOC regulation that stipulate the relatively bland Trebbiano and Malvasia grapes needed to account for at least 10% of the finished blend, with consequent higher acidity and diluted flavours. Some wineries trucked infull bodied and jammy red wines from Sicily andApulia to add color and alcohol to the blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100%varietal Sangiovese or a "Super Tuscan" blend with Bordeaux varietals like Cabernet and Merlot.[13]
Today there is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker's touch. Traditional Sangiovese emphasize herbal andbitter cherry notes, while more modern, Bordeaux-influenced wines have moreplum andmulberry fruit with vanilla oak and spice. Stylistic andterroir based differences also emerge among the various sub-zones of theChianti region. The ideal vineyard locations are found on south and southwest-facing slopes at altitudes between 490–1,800 ft (150–550 m). In general, Sangiovese has a more difficult time fully ripening in the Chianti region than it does in the Montalcino andMaremma regions to the south. This is due to cooler nighttime temperatures and high propensity for rainfall in September and October that can affect harvest time.[13]
In the mid-19th century, a local farmer namedClemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100%varietal wine that could be aged for a considerable period of time.[16] In 1888, his grandsonFerruccio Biondi-Santi—a veteran soldier who fought underGiuseppe Garibaldi during theRisorgimento—released the first "modern version" ofBrunello di Montalcino, which was aged for over a decade in large woodbarrels. By the mid-20th century, this 100% varietal Sangiovese was eagerly being sought out by critics and wine drinkers alike.[17] The Montalcino region seems to have ideal conditions for ripening Sangiovese with the potential for full ripeness achievable even on north-facing slopes. These slopes tend to produce lighter and more elegant wines that then those made from vineyards on south and southwest facing slopes.[13]
In the late 20th and early 21st century, the Maremma region located in the southwest corner of Tuscany has seen vast expansion and a surge of investment from outside the region. The area is reliably warm with a shorter growing season. Sangiovese grown in the Maremma is capable of developing broad character but does have the potential of developing too much alcohol and not enougharoma compounds.[13]
Sangiovese is considered the "workhorse" grape of central Italy, producing everything from everyday drinking to premium wines in a variety of styles-from red still wines, torosato tosweetpassito, semi-sparklingfrizzante and thedessert wineVin Santo. In northern Italy, the grape is a minor variety with it having difficulties ripening north of Emilia-Romagna. In the south, it is mainly used as a blending partner with the region's local grapes such asPrimitivo,Montepulciano andNero d'Avola.[13]
In theRomagna region of Emilia-Romagna, the same grape is calledSangiovese di Romagna and is widely planted across the region. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Viticulturists have worked with Romagna vines to produce new clonal varieties of high quality (most notably the clones R24 & T19).
Sangiovese di Romagna adapts to different soil types, producing richer, more full bodied and tannic wines in the central provinces ofForlì andRavenna and lighter, fruitier wines in the western and eastern extremes of the regions near the border withBologna and Marche. The grape seems to produce the highest quality wine in thesandstone andclay rich hills south of theVia Emilia near theApennines which is covered by much of the Sangiovese di Romagna DOC zone. The higher summer time temperatures of this area gives more opportunity for Sangiovese to sufficiently ripen.[6]TheSangiovese di Romagna DOC zone includes over 17,500 acres (7,100 ha) of Sangiovese that produces on average 3.4 millionU.S. gallons (130,000hl) of wine a year.[6]
InFrance, while some producers in theLanguedoc are now experimenting with the variety, Sangiovese has a long history on the island ofCorsica where it is known asNielluccio. The grape was likely brought to the island sometime between 14th and 18th century when it was ruled by theRepublic of Genoa. Here it is often blended withSciaccarello and is a permitted grape in severalAppellation d'Origine Contrôlée (AOC)s, most notable inPatrimonio, where it is used for both red androsé wine production. In 2008, there were 1,319 hectares (3,260 acres) of Sangiovese/Nielluccio on Corsica.[10]
InGreece, producers in the northeastern wine region ofDrama inEast Macedonia and Thrace are experimenting with oak-aged "Super Tuscan" style blends of Sangiovese and Cabernet Sauvignon. Additional plantings of Sangiovese can be found inIsrael,Malta,Turkey andSwitzerland.[10]
Italian immigrants brought Sangiovese toCalifornia in the late 19th century,[9] possibly at theSeghesio Family's "Chianti Station," nearGeyserville. But it was never considered very important until the success of the Super Tuscans in the 1980s spurred new interest in the grape. In 1991, there were nearly 200 acres (81 ha) planted with Sangiovese. By 2003, that number rose to nearly 3,000 acres (1,200 ha) with plantings across the state, most notably inNapa Valley,Sonoma county,San Luis Obispo,Santa Barbara and theSierra Foothills.[6] However, in recent years plantings of the variety have declined to 1,950 acres (790 ha) by 2010.[10]
Early results in the late 20th century, were not very promising for California winemakers. Poor site and clonal selection had the grape planted invineyards that gave it too much exposure to the sun, producing wines that had little in common with the wines of Tuscany. TheAntinori family, which once ownedAtlas Peak Vineyards located in theAtlas Peak AVA in the foothills of Napa Valley found that the greater intensity of sunlight in California may have been one possible factor for the poorer quality.[13] Today the style of these Californian Sangiovese tend to be more fruit-driven than their Tuscan counterparts with some floral notes. Recent years have focused on improving vineyard site and clonal selection as well as giving the vines time to age and develop in quality.[6]
InWashington State, one of the first commercial plantings of Sangiovese was atRed Willow Vineyard in theYakima Valley AVA. Today, winemakers are seeking out locations that can highlight the varietal character of Sangiovese. These young plantings in areas such asWalla Walla,Naches Heights AVA and Yakima Valley have so far produced wines with a spicy and tart cherry flavours,anise,red currants, andtobacco leaf notes.[18] Like in California, plantings of Sangiovese in Washington have declined in recent years to 185 acres (75 ha) in 2011.[10]
Other areas in the United States with sizable plantings of Sangiovese include theRogue Valley andUmpqua AVA inOregon, theMonticello inVirginia, theSonoita AVA with 45 acres planted in Arizona, andTexas Hill Country inTexas.[19][20]
InCanada, there are less than 10 acres (4.0 ha) of Sangiovese planted, mostly inOntario where some producers inNiagara-on-the-Lake are experimenting withice wine versions of the grape. A small amount of the grape can also be found inBritish Columbia.[10]
Italian immigrants introduced the Sangiovese vine toArgentina in the late 19th and early 20th century. Early site and clonal selection was less than ideal and, like California and Australia, recent endeavors have focused on finding the best clones to use and the right vineyard locations. The grape is not widely planted in Argentina and the focus is mostly on the export market. In 2008 there were 2,319 hectares (5,730 acres) of Sangiovese planted, most of it in theMendoza wine region with other isolated plantings inLa Rioja andSan Juan.[10]
Across theAndes range,Chilean winemakers have been experimenting with plantings with 124 hectares (310 acres) in 2008.Brazil reported 25 hectares (62 acres) of Sangiovese in 2007.[10] The growingMexican wine industry has also recently begun planting the vine.[13]
Sangiovese is becoming increasingly popular as a red wine grape inAustralia, having been introduced by theCSIRO in the late 1960s.[21] For many years, this single clone (H6V9) imported from theUniversity of California-Davis was the only available clone for Australian winemakers. The first large-scale commercial planting of the grape was in the 1980s whenPenfolds expanded their Kalimna vineyard in theBarossa Valley. As the availability of clones expanded (currently 10 available commercially as of 2011), so did plantings of Sangiovese with 517 hectares (1,280 acres) in 2008.[10]
As in California, Australian winemakers have begun seeking out the best vineyard location for the grape and being more selective in which clones are planted. Some regions that have shown promise for the grape include theKarridale andMargaret River areas ofWestern Australia;Langhorne Creek,Strathalbyn andPort Lincoln inSouth Australia;Canberra andYoung inNew South Wales;Stanthorpe inQueensland and the western edge of theGreat Dividing Range inVictoria.[13]
InNew Zealand, the first varietal version of Sangiovese was released in 1998 and today there are 6 hectares (15 acres) of the grape planted, mostly on theNorth Island aroundAuckland.
A small amount of Sangiovese is grown inSouth Africa with 63 hectares (160 acres) reported in 2008, mostly in theStellenbosch andDarling regions.[10] About 10 wineries make Sangiovese[22]
Wines made from Sangiovese tend to exhibit the grape's naturally highacidity as well as moderate to hightannin content and light color. Blending can have a pronounced effect on enhancing or tempering the wine's quality. The dominant nature of Cabernet can sometimes have a disproportionate influence on the wine, even overwhelming Sangiovese character withblack cherry,black currant, mulberry and plum fruit. Even percentages as low as 4 to 5% of Cabernet Sauvignon can overwhelm the Sangiovese if the fruit quality is not high. As the wine ages, some of these Cabernet dominant flavours can soften and reveal more Sangiovese character.[23]
Different regions will impart varietal character on the wine with Tuscan Sangiovese having a distinctivebitter-sweet component ofcherry,violets andtea. In their youth, Tuscan Sangiovese can havetomato-savoriness to it that enhances its herbal component. Californian examples tend to have more bright, red fruit flavours with someZinfandel-likespice or darker fruits depending on the proportion of Cabernet blended in. Argentine examples showing a hybrid between the Tuscan and California Sangiovese with juicy red fruit wines that end on a bitter cherry note.[13]
Sangiovese based wines have thepotential to age but the vast majority of Sangiovese wines are intended to be consumed relatively early in their lives. The wines with the longest aging potential are the Super Tuscans and Brunello di Montalcino wines that can age for upwards of 20 years in idealvintages. These premium examples may need 5 to 10 years to develop before they drink well. The potentially lighter Vino Nobile di Montepulciano, Carmignano and Rosso di Montalcino tend to open earlier (around 5 years of age) but have a shorter life span of 8 to 10 years. The aging potential of Chianti is highly variable, depending on the producer, vintage and sub-zone of the Chianti region it is produced in. Basic Chianti is meant to be consumed within 3 to 4 years after vintage while top examples of Chianti Classico Riserva can last for upwards of 15 years. New World Sangiovese has so far, shown a relatively short window of drinkability with most examples best consumed with 3 to 4 years after harvest with some basic examples of Argentine Sangiovese having the potential to only improve for a year after bottling.[13]
Sangiovese's high acidity and moderate alcohol makes it a very food-friendly wine when it comes tofood and wine pairings. One of the classic pairings inItalian cuisine is tomato-based pasta and pizza sauces with a Sangiovese-based Chianti. Varietal Sangiovese or those with a smaller proportion of the powerful, full-bodied Cabernet blended in, can accentuate the flavours of relatively bland dishes likemeatloaf androast chicken. Herb seasoning such asbasil,thyme andsage play off the herbal notes of the grapes. Sangiovese that has been subject to more aggressive oak treatment pairs well with grilled and smoked food. If Cabernet,Merlot orSyrah plays a dominant role, the food pairing option should treat the Sangiovese blend as one of those fuller-bodied reds and pair with heavier dishes such assteak and thick soups likeribollita andpuréedbean soup.[23]
Over the years, Sangiovese has been known under a variety of synonyms, many of which have come to be associated with a particular clone of the grape variety. Among the synonyms recognized for the grape are: Brunelletto (in theGrosseto region of Tuscany), Brunello, Brunello di Montalcino, Cacchiano (in Tuscany), Calabrese (in Tuscany), Cardisco, Chiantino (in Tuscany), Cordisio, Corinto nero (on the island ofLipari in Sicily), Dolcetto Precoce, Guarnacciola (in theBenevento region of Campania), Ingannacane, Lambrusco Mendoza (in Tuscany), Maglioppa, Montepulciano, Morellino, Morellone, Negrello (in Calabria), Negretta, Nerello (in Sicily), Nerello Campotu (in Calabria), Nerino, Niella (in Corsica), Nielluccia, Nielluccio (in Corsica), Pigniuolo Rosso, Pignolo, Plant Romain, Primaticcio, Prugnolo, Prugnolo Dolce (in Tuscany), Prugnolo di Montepulciano, Prugnolo Gentile, Prugnolo Gentile di Montepulciano, Puttanella (in Calabria), Riminese, Rosso di Montalcino, San Gioveto, San Zoveto (in Tuscany), Sancivetro, Sangineto, Sangiogheto (in Tuscany), Sangiovese dal Cannello Lungo, Sangiovese di Lamole, Sangiovese di Romagna, Sangiovese Dolce, Sangiovese Gentile, Sangiovese Grosso, Sangiovese Nostrano, Sangiovese Piccolo, Sangiovese Toscano, Sangioveto (in Tuscany), Sangioveto dell'Elba, Sangioveto Dolce, Sangioveto Grosso, Sangioveto Montanino, Sanvincetro, Sanzoveto, Tabernello, Tignolo, Tipsa, Toustain (inAlgeria), Tuccanese (in Apulia), Uva Abruzzi, Uva Tosca, Uvetta, Uva brunella, Uva Canina, Vigna del Conte (in Calabria) and Vigna Maggio (in Tuscany).[10][14][21]
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