![]() ![]() As Sangiovese ages, it takes on a more gamey character, and a degree of delicacy. With oak ageing, characteristics of intense morello cherries, and figs develop. However, in poor vintages, or with poor winemaking, the wines can be thin and harsh. One of the characteristics of the Sangiovese is the fresh acidity that is found on all wines, however intense, and this provides a lift at the end of the taste. ![]() At its sublime best, with low yields and hand crafted production, it produces intensely coloured, yet beautifully balanced reds, with aromas and flavours of black cherries, wild herbs and a hint of mocha. Sangioves can vary intensely in style, depending on where and how it is grown. It is also the integral part of the so called ‘Super- tuscans’, thus named, because the producers decided to use grape varieties, such as Cabernet Sauvignon to add richness, power and colour, which are not legally approved under Chianti laws, so are simply Tuscan wines, but in a very ‘supertuscan’ way! It is less intense in natural style than its Piemontese counterpart Nebbiolo, and produces a wider variety of styles, from lighter, fresher, cherry fruit reds, for everyday drinking in central and southern Italy, to the great Tuscan legends. ![]() In cooler areas, if the grapes are not fully ripened, the wines can be harsh and acidic, so it performs best on limestone – rich soils, in warmer areas, although not too hot. It’s a grape that ripens late, which means there is more time for the sugars and flavours to concentrate but because of its thin skin it can rot and be damaged easily. But in areas outside Tuscany, and indeed Italy, it can produce lighter, fruitier styles of wine. Oak ageing brings out the ripeness, and intense characteristics of the grape. It’s a small dark skinned grape, which is known for producing wines of balanced structure, with firm tannins, and is characterised by high acidity levels, which add balance to the intensity of many of the wines. It’s also known by several different names, depending on where it is in a sub region of Tuscany, it’s known as Brunello in Abruzzo it’s called Montepulciano and other well known synonyms are Morellino and Niuciello. At its pinnacle, it is responsible for some of the highest quality red wines in the world, but it is also a real workhorse, and produces soft, inexpensive reds all over the country. It is planted all over Italy from Tuscany southwards. The Sangiovese grape has been grown for centuries, and dates back to Roman times. Top winemakers across the world have recognised the high quality levels of the grape, and are making single varietals, and using it with great success in blends. Traditionally used, as the main grape in the world famous Chianti, Sangiovese is now being grown all over the world, from Argentina to Australia. It’s the most widely planted grape variety in Italy, and at the start of the 21st century, accounted for one in every 10 vines planted. Sangiovese is Italy’s best known red grape variety, and is synonymous with Tuscany. ![]()
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