In many ways, Sangiovese is to Chianti as Cabernet Sauvignon is to Bordeaux. Both form the base of wines that blend beautifully with other varietals, yet alone, they share a distinctive elegance and complexity. To impress your fellow oenophiles at the next dinner party, read on:
- Tuscany has 9 DOCG appellations that date back to the Etruscans in the 8th century BC. Sangiovese, Tuscany’s most prominent grape, is derived from the Latin sanguis Jovis, which literally translates to the “blood of Jove”. Sangiovese is the premier grape varietal in Italy, planted on over 247,000 acres with 14 separate and distinct clones. Sangiovese thrives in direct sunlight at altitudes of 500 to 1600 feet. The higher elevations increase the diurnal temperature variation, helping the grapes maintain their balance of sugars and acidity as well as their aromatic qualities.
- The Chianti zone is the largest classified wine region and produces over eight million cases of wine each year. The region is split into two DOCGs – Chianti and Chianti Classico. The larger Chianti zone is further divided into eight DOC sub-zones and produces white, other Rosso reds and Vin Santo.
- To be considered a Chianti Classico, wines must be 75% to 100% Sangiovese and can contain up to 20% of international varietals such as Cabernet and Merlot. Chianti Classico covers approximately 100 square miles between Florence and Siena and includes the communes of Castellina, Gaiole, Greve and Radda and five other neighboring communes. Chianti Classico is required to be aged for a minimum of three years.
- All but one Tuscany DOCG is comprised of Sangiovese grapes. Vernaccia di San Gimignano DOCG produces the only white grape called Vernaccia . Other white grapes planted in Tuscany are Trebbiano, Malvasia, Vermantino and Chardonnay and are frequently used in blending wines.
- Vin Santo, also known as “holy wine”, is made of Trebbiano which is harvested in late fall and air-dried on straw mats until the start of Holy Week before bottling. Vin Santo ages for 3 to 10 years in small barrels and is produced in small quantities. Vin Santo makes an excellent Italian dessert wine.
- The Sangiovese grape is known as Brunello when produced in Montalcino and is called Brunello di Montalcino. Montalcino is located south of the Chianti Classico zone, where the climate is drier and warmer than Chianti. The majority of the vineyards are planted on hillsides at 1,640 feet and flourish in the higher altitude terroir in the shadow of Monte Amiata. Brunello ripens easily, producing consistent wines of deep color, full body with a good balance of tannins.
- The Sangiovese grape grown in Montepulciano is known as Prugnolo Gentile. Named by nobility as the favorite wine in the 17th century, Vino Nobile di Montepulciano is required to have 80% or more Sangiovese grapes. Traditionally, the Prugnolo Gentile is blended with Cabernet Sauvignon and Merlot.
- Super Tuscans have evolved in the global marketplace and draw a more sophisticated wine consumer. Super Tuscan wines can be 100% Sangiovese but are often blended with two or more varietals such as Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot or Syrah. Any Super Tuscan with 75% or greater blend of Sangiovese can also be considered a Chianti Classico and is similar to a Bordeaux blend.
- Sangiovese is a thin-skinned grape, which ripens late in the season and is rather slow to mature. It is prone to rot in dampness and requires a warm and dry climate, with plenty of sun and well-drained soil. The grapes are light in color and moderate in sugar with medium to high natural acidic levels and firm tannins. Depending on the area where the grape are grown, Sangiovese aromas may exhibit strawberry, blueberry, plum, floral or violet in character or display notes of spice, tobacco, leather and chestnut. Lighter styles of Sangiovese are best drunk within three years of their vintage; however, Super Tuscans and Brunello di Montalcino can be cellared up to 20 years in a good vintage. Likewise, Chianti Classico Riserva can be aged over 15 years.
- Sangiovese wines are food friendly and pair well with red meat, chicken, lamb, fish, pork, Italian sausage, pasta, pizza, tomato-based dishes and well-aged cheeses. Sangiovese is best served at 65 degrees and should be decanted for one hour prior to serving to allow the wine to breathe to display its best characteristics.