Sangiovese: The Soul of the Tuscan Hills

Sangiovese, a grape variety synonymous with Italian winemaking, particularly in Tuscany, is renowned for its versatility and deep-rooted history. Its name, derived from the Latin "sanguis Jovis" or "the blood of Jove," reflects its esteemed status in Italian viticulture.

Origins: A Legacy Etched in Time

Sangiovese's origins trace back to central Italy, with historical records dating as far back as the 16th century. It is believed to have been cultivated by the Etruscans, an ancient civilization that inhabited the region before the rise of Rome. The grape's prominence grew in Tuscany, where it became the foundation for some of Italy's most iconic wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano.

Global Footprint: A Predominantly Italian Affair

Sangiovese is predominantly cultivated in Italy, accounting for approximately 93% of its global plantings. As of 2016, the worldwide cultivation of Sangiovese spanned less than 74,000 hectares. Beyond Italy, notable plantings exist in:

• France (Corsica): Approximately 1,500 to 2,000 hectares.
• Argentina: Similar to France, with 1,500 to 2,000 hectares.
• United States (California): Under 1,000 hectares.
• Australia: Also under 1,000 hectares.

Other countries with smaller plantings include Chile, Romania, South Africa, and Uruguay.

Terroir and Climate: A Grape of Adaptability

Sangiovese thrives in a variety of climates, from the rolling hills of Tuscany to the coastal regions of Romagna. Its adaptability allows it to express different characteristics depending on the terroir. In cooler climates, it tends to produce wines with higher acidity and more pronounced tannins, while warmer regions yield fruitier and softer profiles. The grape's thin skin makes it susceptible to rot, requiring careful vineyard management.

Flavour Profile:

Sangiovese wines are celebrated for their vibrant acidity, moderate tannins, and complex flavour profiles. Common tasting notes include:

• Fruit: Cherry, plum, and red currant.
• Earthy: Leather, tobacco, and forest floor.
• Herbal: Dried herbs and tea leaf.

These characteristics make Sangiovese a versatile grape, capable of producing both approachable everyday wines and age-worthy masterpieces.

Culinary Companions: A Natural Pairing with Italian Cuisine

Sangiovese's high acidity and moderate tannins make it an excellent companion to a wide range of dishes, particularly those from its native Italy. Ideal pairings include:

• Pasta with Tomato-Based Sauces: The acidity in both the wine and the tomato sauce complement each other.
• Grilled Meats: The tannins in Sangiovese cut through the richness of meats like steak and lamb.
• Aged Cheeses: Hard cheeses like Pecorino and Parmigiano-Reggiano enhance the wine's complexity.

These pairings highlight Sangiovese's ability to elevate a meal, making it a staple on Italian tables.

A Grape of Many Faces

From the rustic charm of a Chianti Classico to the refined elegance of a Brunello di Montalcino, Sangiovese showcases a remarkable range of expressions. Its deep connection to Italian culture and cuisine, coupled with its adaptability, ensures its continued prominence in the world of wine.