The Sangiovese wines from Toscana (Tuscany) are world famous.
|Rosso di Montalcino DOC||100% Sangiovese|
|Brunello di Montalcino DOCG||100% Sangiovese|
|Rosso di Montepulciano DOC||Min 70% Sangiovese|
|Nobile di Montepulciano DOCG||Min 70% Sangiovese|
|Chianti DOCG||Min 70% Sangiovese|
|Chianti Classico DOCG||Min 80% Sangiovese|
Other Toscana Regions
|Montecucco Sangiovese DOCG||90-100% Sangiovese|
|Suvereto Sangiovese DOCG||85-100% Sangiovese|
|Morellino di Scansano DOCG||85-100% Sangiovese|
|Carmignano DOCG||Min 50% Sangiovese|
|Montefalco DOC||60-80% Sangiovese|
|Torgiano Riserva DOCG||Min 70% Sangiovese|
Sangiovese's homeland is Tuscany. But it is also big in Emilia-Romagna, Umbria, Marche, Lazio, Campania, and Sicily. It is the most cultivated red grape in Italy.
The name (Sanguis Jovis) is Latin for "Blood of Jupiter".
Sangiovese is thin-skinned and the color of the wine is light red.
Sangiovese wine has high acidity, high tannins, medium body and medium alcohol.
Based on the work of G. Molon in 1906, Sangioves has been divided in two families: the Sangiovese Grosso (big), used for making Brunello di Montalcino, and Chianti wines, and the Sangiovese Piccolo (small), used in the other zones of Tuscany.
But this classification is too simple. There are nearly 100 approved clones of Sangiovese in Italy and the are no indication that the quality can be based on the size of the grapes.
Sangiovese loves the Galestro terroir found in most of Tuscany’s best vineyards.
Galestro was created in a deep sea which is now the Mediterranean. It is a formation of stone, mudstone, sand, and clay (not compact clay), that breaks into little pieces helping open the soil.
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