Everything You Need To Know About Sangiovese
Sangiovese is the ace red wine grape that rules the Tuscany region of Italy. It is the soul of the popular Tuscan wine Chianti and the illustrious Brunello di Montalcino.
Sangiovese Characteristics
Sangiovese produces wines that are light in colour and bone-dry on the palate. The wines have medium to high levels of tannins along with 13.5-15 per cent alcohol by volume, giving them a medium to heavy body. In warmer regions, the red wines made with the Sangiovese grape variety have aromas of sweet red cherry, plum and dried herbs like thyme, rosemary oregano, mint, eucalyptus and clove. In cooler regions, the wines have notes of sour red cherry, red berries, liquorice, violet and tea. The wines also gain herbaceous aromas of underbrush alongside leather and tobacco notes.
Origin
Grape growers across various regions in Italy cultivate this under different names like Brunello, Brunello di Montalcino, Morellino, Prugnolo Gentile, Sangiovese Grosso, and Sangioveto. It is the most planted variety in four regions- Marche, Puglia, Umbria and Toscana(Tuscany)- where Sangiovese makes up for 53 percent of the wine grapes planted in the region.
Appellations
Tuscany, Italy, is dominated by Sangiovese and boasts numerous appellations. The region primarily focuses on producing esteemed wines like Chianti, Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, and Morellino di Scansano.
Chianti DOCG
Chianti DOCG: The region of Chianti DOCG (Denominazione di origine controllata e garantita) is renowned worldwide for its diverse sub-regions of viticulture, unique terroir and characteristics. Some popular sub-regions of Chianti DOCG are- Chianti Classico, Chianti Colli Senesi, Chianti Rufina, etc.
Chianti wines are a vibrant showcase of flavours, where ripe red fruit and black fruit flavours like cherries, strawberries, and plump mingle with hints of sun-dried oregano and thyme. These flavours dance alongside delicate floral aromas of violet and rose, underpinned by earthy notes of leather and tobacco.
Chianti wines have a medium-bodied structure that strikes a perfect balance with its lively acidity and smooth tannins. This not only makes Chianti wines incredibly versatile but also ensures they pair effortlessly with a wide range of food preparations.
Some Chianti wines are meant for immediate enjoyment, bursting with fresh fruit flavours, while others are aged in oak barrels to develop layers of complexity and richness.
Chianti Colli Senesi
This region is renowned for its exquisite vineyards and exceptional wines. The rolling hills, bathed in sunlight and cooled by gentle breezes, create an ideal environment for the Sangiovese vines. The wines from Chianti Colli Senesi are ruby-red in colour, with aromas of ripe red fruits like cherry, black fruits plum, and floral notes of violet. On the palate, they offer a delightful balance of ripe red fruit flavours, bright acidity, and soft tannins.
Chianti Rufina
A gem in Tuscany's crown, this sub-region is renowned for its delicate wines and scenic beauty. Situated northeast of Florence, this small but distinguished sub-region of Chianti offers a unique blend of tradition and elegance.
The vineyards of Chianti Rufina, planted on higher altitudes, bask in the Tuscan sun, contrasted by the cool mountain breeze. This unique microclimate imparts a distinct character to the Sangiovese grapes, resulting in wines that are both vibrant and refined. The wines exhibit a deep ruby hue, with aromas of cherry, blackberry, and hints of violet. On the palate, they reveal a balance of rich fruit flavours, bright acidity, and silky tannins,with a long finish.
Chianti Classico DOCG:
This sub-region is located in the heartland of the Chianti region between Florence and Siena. A proud guardian of some of the oldest winemaking traditions of the region, Chianti Classico DOCG has stricter regulations, compared to Chianti DOCG, and certifies higher quality and unmistakable expression of the terroir.
This appellation is known for producing the finest expressions of Sangiovese with wines that can age well and develop complexity over time marked by their prominent "Gallo Nero Emblem" (the black rooster).
Within the Chianti Classico classification, wines are categorised into three distinct tiers based on quality and ageing requirements:
- Annata: These are considered the standard wines, although the term "Annata" itself is seldom seen on labels.
- Riserva: To earn the Riserva designation, wines must undergo ageing for a minimum of 24 months before winemakers can release them for sale.
- Gran Selezione: These wines are produced from grapes grown on a single estate and aged for a full 30 months before release.
Brunello Di Montalcino DOCG
This is considered to be the best representation of the wine styles made from 100 per cent Sangiovese grape. The prestigious wines exude flavours of ripe cherries and dark berries to hints of leather, tobacco, and earthy minerals on the palate. Its bouquet is equally captivating on the nose, with aromas of violets, roses, and a touch of spice, evoking the region's sun-drenched landscapes.
Brunello di Montalcino is celebrated for its structured profile, combining firm yet velvety tannins with its mouthwatering acidity. This gives the wine a great ageing potential, evolving over time to reveal a powerful yet refined character.
Food Pairing
Wines made from Sangiovese pair well with foods with higher acidity such as red cherry, roasted tomato, and sweet balsamic. So, tomato-based dishes like spaghetti Bolognese, pizza Margherita and lasagna can be your go-to.
Due to their herbaceous and earthy notes, the wines also complement the flavours of oregano and espresso. So it will complement the flavours of herb-crusted salmon or espresso-rubbed pork chops.
Chianti and Chianti Classico also pair well with grilled meats like lamb chop, sausages, and chicken tandoori because of their velvety tannins. The earthy notes of the wine complement the hearty flavours of roasted red bell peppers, eggplant and zucchini.
Aged cheeses like- Parmigiano-Reggiano, Manchego and Pecorino Toscano have strong, salty and tangy flavours that pair well with the acidity and tannins of Chianti, creating a balanced taste.
