Wine Grapes 101: SANGIOVESE

Hi everybody, this is Agnes from No Sediment and today we're going to talk about probably one of the greatest red grape varieties of Italy, Sangiovese. Yes, those who disagree with me and consider Nebbiolo, Aglianico or even Corvigna to be the greatest Italian red grape variety, fight me. I have always been in favor of good and constructive discussion and I also have some arguments for it to be Nebbiolo but the truth is Sangiovese is grown in almost every single winemaking region of Italy and that alone makes it worthy of a pedestal. And because Sangiovese can and is widely grown in Italy, it can also be found under different names such as Morelino, Prugnolo or Prugnolo Gentile. Many believe Sangiovese to be expressive of its terroir, meaning that in the glass it will proudly display where it is from. And indeed, it is really hard to not see the differences between Sangiovese-based wines within Tuscan region alone. Sangiovese is a grape variety that will not make deeply dark or black wines. Instead, they are usually medium or even pale red. It was actually one of the reasons to blend it with Merlot or Cabernet Sauvignon grapes in order to deepen color because somehow market correlated deeper color with higher quality, which of course is not true. Its style really depends on both terroir and winemaking techniques but it can make light, fresh and red fruit driven red wines and rich, complex and age-worthy wines. Nose will usually be dominated by red sour cherries, wild strawberries and raspberries, often accompanied by Mediterranean spices. Wines from warmer climate might show riper or even cooked red fruits. Aging Sangiovese in barrique, large oak or even in bottles will add notes of licorice, balsamic, tobacco leaf and toast. On the palate, it is usually characterized by high levels of tannins and high acidity. But the greatest examples will also be accompanied by juicy structure and balanced mouthfeel. While emphasizing the red fruit profile, Sangiovese first and foremost is responsible for red wines. As I mentioned before, these can be light and easy drinking or rich and complex oak aged wines. But because of its acidity, it can be made into refreshing summer rosé or even white wines. Interestingly, Sangiovese can also be transformed into sweet wines, for example, Vincento. The principal home of Sangiovese is of course Italy, where it is number one most planted red grape variety. The most famous and internationally recognized names are found here. We all know and love Chianti and Chianti Classico, Fino Nobile de Montepulciano and of course Brunello de Montalcino. It also plays an important part in many of the super Tuscan blends. But outside Tuscany, it can also be found in many red wines of Marche, Emilia Romagna and Umbria. Outside Italy, Sangiovese is even planted in France, most significantly in Corsica. Interestingly, in the New World, Sangiovese has been fashionable for a while now in California, especially in Napa Valley. It can also be found in Washington State and even Canada. Small plantations are found in Chile, Argentina and Australia, but by far it is a minority. I have talked about Sangiovese and food pairing in my videos of Chianti Classico and Brunello de Montalcino. I think it is quite versatile with food, mostly because of its elevated acidity. I would go for it when served with hearty stew, pasta with reduced tomato sauce or osso bucco. I think lighter styles would also greatly complement pizza and burgers, while rich and complex wines could go well with game meat. But we should not only stick to meat dishes in order to enjoy Sangiovese. I think it would also be lovely together with flavoursome mushroom dishes and aged hard cheeses. By far, most of the top producers of Sangiovese will be found in Tuscany, Isola e Olena, Castello di Ama, Fontodi and, dear to me, Monte Perone from Chianti Classico. From Brunello di Montalcino, top producers are Biondi Santi, Il Maronetto and Casanova Dineri. Excellent wines are also made by Stella di Campalto and Col di Orcia. From Vina Nobile de Monte Poliziano, great producers by many are believed to be Cantina dei, Poliziano and Nottola. And I have always loved Avignonesi. From New World, Schaffer makes great examples in California, while Pellitteri in Canada offers luscious ice wine made from Sangiovese grape variety. I hope you liked my video. If you like Sangiovese, make sure to check my other video on Brunello di Montalcino. After all, it is 100% Sangiovese.