Sangiovese is the most planted red grape variety of Italy, best known for producing the world-famous wines of Tuscany. There are several stories regarding the origin of the name: some believe it comes from the roman god Sanctus Giove, others say it is derived from Sanguis Jovis , “the blood of Jupiter”. It is grown around all central Italy, especially Tuscany, Romagna and Umbria, and it has been planted in this area since the Etruscans. Generally speaking, it shows bright acidity, structured tannins, and aromas of cherry, red plum, oregano and tomato leaves.
Studies show there are more than 650 clones of Sangiovese, and the styles produced vary greatly depending on the place of origin. Castello Banfi is one of the top producers in the Chianti area of Tuscany, and their Chianti Classico exhibits aromas of blackberry, licorice, and vanilla. In the area of Montalcino, Agricola San Felice’s Brunello shows notes of tobacco, leather, and ripe berries. For a classic Vino Nobile di Montepulciano, enjoy Boscarelli and its flavors of orange peel, cedar and dried herbs.
Open a bottle of Sangiovese with pasta
Bolognese, osso bucco, or a pizza margherita and enjoy this Italian
Author: Maytte Rivera