Sangiovese is one of the best known wine varietals in the world and one of the most cultivated in Italy. It is the basis of Brunello di Montalcino (100% Sangiovese) and many other famous wines: Rosso di Montalcino (100% Sangiovese), Vino Nobile di Montepulciano (70% Sangiovese), Morellino di Scansano (85% Sangiovese), Chianti (80% Sangiovese), Montecucco (60% Sangiovese) and others. In Italy it is mainly cultivated in Tuscany and Umbria. It was introduced abroad in California, Argentina and other countries, but it is still little cultivated today.
Wines based on Sangiovese have a high acidity and tannicity that make them suitable for barrel aging.
The aromatic profile of young Sangiovese-based wines is characterized by notes of black cherry, violet and berries, which contribute to the sensation of freshness given by the acidity. In wines obtained from grapes that are not very ripe or are cultivated in areas with a cold climate, the aromas of cherry and currant prevail, while in wines obtained from grapes from areas with a warm climate, raspberry and blackberry aromas prevail.
Over the years, these aromas are accompanied by notes of potpourri, incense, coffee, pepper, eucalyptus and orange peel. A wine made from Sangiovese is often barrel aged, for which it takes the characteristic aromas of vanilla, cloves and licorice.
Like all robust red wines it is particularly suitable to be paired with grilled red meats, roasts and aged cheeses.
Try the TasterPlace Red Wine Aromas collection to train yourself to recognize the most characteristic scents of Sangiovese. Click here.