Sangiovese: from tuscan roots to international acclaim

The Sangiovese grape variety, indigenous to Italy and most likely originating from Tuscany, stands as the nation's most extensively cultivated strain. It forms the foundation of the renowned Chiantis and Brunellos di Montalcino, in addition to contributing to the composition of Tuscan and Super Tuscan wines. DNA research indicates that Sangiovese may trace its ancestry back to the Ciliegiolo—a well-known ancient variety from Tuscany—and the Calabrese Montenuovo, a nearly extinct variety from Calabria.

Throughout Italy, the nomenclature for Sangiovese varies by region. In Romagna and Chianti, it retains its original name, Sangiovese. In Montalcino, it is referred to as Brunello, and in the area where Vino Nobile di Montepulciano is produced, it goes by Prugnolo Gentile. Other synonyms include Nielluccio and Morellino, showcasing the grape's adaptability and significance across diverse Italian wine-producing regions.

Characteristics of Sangiovese Wines

Sangiovese wines are recognized for their high tannin and acidity levels, typically presenting a light to medium body. The flavor profile of these wines is complex, with notes of sour cherries, plums, apples, leather, coffee, and bay leaves. This versatility makes Sangiovese an ideal candidate for blending with other grape varieties such as Cabernet Sauvignon and Merlot, and for aging in new oak barrels, which enhances its flavor and aroma profile.

Culinary Pairings with Sangiovese

The inherent characteristics of Sangiovese wines make them exceptionally suitable for pairing with regional Italian cuisine, particularly dishes that are rich in meats and tomatoes. The wine's acidity and tannin structure complement the fat and proteins in meat, while its fruity and earthy notes harmonize with the savory and umami flavors of tomatoes. Classic pairings include lasagna and pasta with Bolognese sauce, where the wine's profile beautifully balances the richness of these dishes, elevating the overall dining experience.

The Evolution of Sangiovese

Over the years, Sangiovese has not only remained a cornerstone of traditional Italian winemaking but has also adapted to modern viticulture techniques and global wine preferences. This evolution is evident in the production of Super Tuscan wines, where Sangiovese is often blended with international varieties to create wines that appeal to a broad audience while still maintaining a distinct Italian character.

The Sangiovese grape variety, with its deep roots in Italian viticulture and versatility in wine production, continues to captivate wine enthusiasts and connoisseurs around the world. Its ability to express the nuances of its terroir, while adapting to various winemaking styles, makes Sangiovese a pivotal element in the tapestry of Italian wines. Whether enjoyed in its pure form or as part of a blend, Sangiovese wines offer a fascinating glimpse into Italy's rich winemaking heritage and its ongoing influence on the global wine scene.