Sangiovese

• Color: Red 
  • Grape Parentage: Ciliegiolo x Calabrese di Montenuovo
  • Offspring of Sangiovese include Nerello Mascalese, Frappato, Gaglioppo, and Perricone
• Place of Origin: Southern Italy
• Origin of Grape Name: One theory suggests that “Sangiovese” derives from the Latin Sanguis Jovis, or the “blood of Jove”, while another suggests it derives from San Giovanni, or Saint John.  In the local dialect of Liguria, “Sangiovan-nina” translates to “early grapes”.
• Major Countries of Production:
  • Italy: 70,289 ha (2010, Il Corriere Vinicolo)
  • Argentina: 2,319 ha (2008, Wine Grapes)
  • France (Corsica): 1,319 ha (2008, Wine Grapes)
  • United States (California): 1,950 acres (2010, Wine Grapes)
• Synonyms: 
  • Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy), Puttanella (Calabria), Tuccanese (Puglia)
  • Corsica: Nielluccio (although some suggest this is an indigenous grape to Corsica, it is likely a biotype of Sangiovese)
• Viticultural Characteristics: Thin-Skinned, Late-Ripening, Highly Vigorous, Highly Adaptable to its Environment, Susceptible to Powdery Mildew, Botrytis/Grey Rot and Esca
• Major Clones of Sangiovese:
  • Italians have long recognized two types of Sangiovese, Grosso and Piccolo.  The distinction relies on berry and cluster size and suggests a difference in quality.  While some modern ampelographers affirm this categorization, but others question the usefulness of such a broad distinction.  Today, it  is useful to consider “Sangiovese” as a highly adaptable (or simply very old) grape, and many different clones have been identified. 
• Preferred Soil Type: Low-vigor, calcareous soils
• Associated Classic Soil Types:
  • Chianti Classico: Galestro (soft marl)
  • Montalcino/Chianti: Alberese (sandstone)
• Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot

Typical Descriptors and Structure for Chianti and Brunello di Montalcino
(Chianti and Chianti Classico wines may be Sangiovese-dominated blends, but Brunello is 100% Sangiovese)

• Visual:
  • Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
  • Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration
• Aromas/Flavors:
  • Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato
  • Floral: Dried Flowers, Potpourri
  • Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root
  • Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices
  • Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar
  • Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
  • Oak:
    • Chianti: None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels)
    • Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques
    • Note: Classic examples of both do not see any significant new wood.
• Structure:
  • Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol
  • Brunello: Bone Dry to Dry, Full Body, Elevated to High Tannin, Elevated to High Acidity, Elevated Alcohol