 The origin of the name Sangiovese is probably mythological: etymologists think that Sangiovese derives from Latin Sanguis Jovis, which means "Jupiter's blood". Italian tradition suggests instead that Sangiovese came from a hill close to the town of Santarcangelo di Romagna in Emilia Romagna which is called "Monte Giove" or "Colli Jovis".
On this hill used to live a congregation of monks dedicated to the cultivation of vines. Once, an important guest came to the convent and, after tasting the excellent wine that they used to produce, asked them its name. The monks answered: "Its name is Sanguis Jovis". Since then, everybody started using it to indicate the wine made out of this fabulous grape. The fact that Sangiovese has had a Latin name tells us that it was already known by the Romans. In fact, history suggests that Sangiovese is one of the most ancient Italian grapes and, even if the first written document about this grape variety is dated 1772, it is believed that Sangiovese was used even by Etruscan for winemaking purposes more than 2.000 years ago.
According to ampelography studies, Sangiovese originated in Tuscany where it is still the most important red grape. Tuscany's most famous wines made with Sangiovese are without any doubt Chianti and Brunello di Montalcino. Neverthless, Sangiovese is the grape used in other fenomenal reds produced inside or outside Tuscany including Vino Nobile di Montepulciano and Carmignano. Sangiovese is the most widely planted red grape variety of Italy. It is widely used in Abruzzo, Emilia Romagna, Molise, Campania, Lazio, Veneto, Calabria, Sicily, Sardinia and in many other areas of the country.
The historical formula of Chianti was decided in 1872 by Baron Bettino Ricasoli: Chianti had to be made with Sangioveto (Sangiovese) and Canaiolo Nero. According to the drinking purposes of this wine, Baron Bettino Ricasoli defined few other rules. For example, for a wine intended to be drunk young, the use of Malvasia Bianca or Trebbiano Toscano (15%) was adviced. Producers during the course of the years experimented everything, and now it is quite common to find Chianti made with 100% Sangiovese grapes.
The most recent law which regulates the production of Chianti states: - The minimun amount of Sangiovese has to be 80%. It can be vinified pure at 100%.
- White varieties such as Malvasia Bianca or Trebbiano Toscano are not allowed starting from the 2006 vintage.
- The usage of other indigenous (Canaiolo nero, Colorino) or international varieties (e.g. Cabernet Sauvignon, Merlot) is permitted up to a maximum of 20%.
Brunello di Montalcino is made with a variety of Sangiovese called Sangiovese Grosso, Brunello or Prugnolo Gentile. Today at least 40 distinct clones of Sangiovese are known. Clonal studies at the beginning of 19th century tried to identify two different families, "Sangiovese Grosso" and "Sangiovese Piccolo" according to the size of bunches and berries. Sangiovese Grosso is a low yield vine with thick skinned berries and it is mostly used in the production of elegant and structured reds; Sangiovese Piccolo has more generous yields and started to be cultivated in Tuscany in the 19th century. Other clones belonging to the Sangiovese Grosso family are known with the names Sangiovese Forte and Inganna Cane; for Sangiovese Piccolo the other names are Cordisco, Morellino, Sangioveto, Sanvicetro, Uva Tosca and Primutico. Because of the quite easy possibility of mutation of Sangiovese, many producers had to make vary strict clonal selections in order to identify the best varieties needed in the production of quality wines.
Vino Nobile di Montepulciano, which is a town in Tuscany (not to be confused with the grape Montepulciano which is indigenous of Abruzzo), is made for the most part with Sangiovese Grosso and very small quantities of Canaiolo Nero, Mammolo and Colorino grapes in different proportions. Several other varieties of wine are made with Sangiovese grapes both as blends or monovarietal D.O.C. or IGT.
Sangiovese is commonly grown all over the world. In the United States, Sangiovese has been introduced by Italian immigrants at the end of 19th century and it is gaining popularity because of its ability to produce smooth wines with good acidity. Sangiovese is a late ripening variety and, even if it grows well on many different types of soil, gives its best expression if cultivated on limestone. Its berries are relatively thin-skinned. Sangiovese can be affected by mold, especially during cold and wet years. Wines made with Sangiovese are usually dry, medium to full-bodied, ruby-red in color with a natural quick tendency to garnet, refined and robust at the same time with good tannins. A typical Sangiovese nose has red and black berried fruit such as plums, black cherry, blackberry, blueberry and black currant. Flowery smells include Violet and sometimes Rose petals. If the wine is aged, and the nicest Italian wines made with Sangiovese are, the fresh fruity flavours are replaced by black cherry and blackberry jam, licorice, vanilla, tobacco, mushrooms and leather. A good Brunello di Montalcino or Chianti Classico Riserva can easily age for 20-30 years or more.
Requirements for Italian Sangiovese monovarietals:
Minimun alcohol content:
11,50% (Novello) - Sold from the month of November following harvest.
12,50% (Superiore) - Sold from April 1st of the year following harvest.
13,00% (Riserva) - Aged for a minimum of 2 years. |
