Sangiovese is one of Italy’s most renowned and beloved grapes, and it has been used to craft some of the most iconic wines in the world. Sangiovese can be crafted in many different styles, ranging from light, fresh and fruity wines to bold and full-bodied expressions. From Chianti to Brunello di Montalcino and beyond, each of these styles offers its own unique character and flavor profile. In this guide, we’ll take a look at what makes each style of Sangiovese wine special.
• Chianti: Chianti is the most widely known expression of Sangiovese, and it is made in several sub-regions throughout Tuscany. Traditionally, Chianti is a light-bodied, fruit-forward wine with fresh acidity and notes of cherry, strawberry, leather and herbs. Most modern Chiantis have been blended with other grapes like Cabernet Sauvignon or Merlot to add complexity.
• Super Tuscan: Super Tuscan wines are modern blends made with the goal of creating wines that are greater than the sum of their parts. Typically made from a combination of Sangiovese and Bordeaux varieties like Cabernet Sauvignon or Merlot, these wines offer ripe fruit flavors along with herbal notes and firm tannins.
• Brunello di Montalcino: This is one of Italy’s most prestigious wines. Made exclusively from 100% Sangiovese grown in the Montalcino region in Tuscany, Brunello di Montalcino is a full-bodied red wine that offers intense aromas and flavors of dark fruit, leather and tobaccoSangiovese is a red grape variety that is widely grown in the central and southern regions of Italy. It is the most widely planted grape variety in Italy and is often used to produce some of the country’s best-known wines, such as Chianti, Brunello di Montalcino and Morellino di Scansano.
The name Sangiovese comes from “sanguis Jovis”, which means “blood of Jove”. It is believed to be named after the Roman god Jupiter, whose Latin name was Iuppiter or Jove.
The Sangiovese grape has a thick skin and produces light- to medium-bodied wines that are typically high in acidity and tannin. The color of Sangiovese wines range from ruby red to garnet and even brick red. On the nose, Sangiovese offers aromas of cherries, raspberries, violets, herbs and spices. On the palate it can offer flavors of ripe red fruits, tobacco, leather and earthy notes.
When blended with other varieties such as Cabernet Sauvignon or Merlot, Sangiovese can create a softer and more approachable wine. The wine can also benefit from oak aging which will help to soften its tannins while adding complexity with flavors of vanilla, smoke and toast.
Overall Sangiovese is an incredibly versatile grape variety that produces some of Italy’s best wines. From light-bodied Chianti to bolder Brunello di Montalcino there are many styles of this classic Italian varietal waiting for you to explore!
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Styles of Sangiovese Wine
Sangiovese is a red grape varietal that has been used to make wine for centuries in Italy. It is widely grown in the many regions of the country, and it has become a key component of some of the world’s most famous wines, including Brunello di Montalcino and Chianti. The styles of Sangiovese wine vary depending on where it is grown and how it is produced, but there are some common characteristics that all Sangiovese wines share.
Sangiovese wines are generally medium-bodied with bright acidity and high tannins. They typically have aromas and flavors of cherry, raspberry, dried herbs, tobacco, leather and earthiness. The wines can range from light-bodied and fruity to full-bodied with intense earthy notes. Depending on how long the wine has been aged and how much oak was used in production, the wines can range from light reds to dark purples.
When it comes to styles of Sangiovese wine, Chianti is probably the most well-known. This style of wine is made in Tuscany region using at least 80% Sangiovese grapes along with other authorized grapes such as Canaiolo, Colorino or Ciliegiolo. Chianti tends to have a medium body with high acidity and a slight bitterness on the finish. It can be fruity with notes of cherries or raspberries or more complex with earthy flavors like tobacco or leather.
Another style of Sangiovese wine is Brunello di Montalcino, which is made exclusively from 100% Sangiovese grapes grown within the Montalcino area in southern Tuscany region. These wines tend to be full-bodied with concentrated flavors and aromas as well as very high tannins that give them an intense structure. They are known for their rich fruitiness (cherries and plums) as well as their spicy notes (tobacco and leather).
Finally, there are also Super Tuscan wines which combine both international grape varieties like Cabernet Sauvignon or Merlot as well as Italian varietals like Sangiovese in order to create a unique style of wine that expresses both Italian terroir as well international influences. These wines tend to be fuller-bodied than traditional Tuscan styles with more concentrated fruit flavors such as blackberry or plum along with herbal notes like oregano or thyme.
Background
Classic Chianti is a type of Italian wine that is produced mainly in the Chianti region, located in the Tuscany province of central Italy. This type of wine has been produced since the 13th century, and over the centuries it has become one of the most beloved wines in Italy and around the world. Classic Chianti is made from a blend of Sangiovese grapes, along with other grape varieties such as Canaiolo, Cabernet Sauvignon, and Trebbiano. As it ages, Classic Chianti develops a deep ruby color and an earthy flavor.
Production
Classic Chianti is produced through a traditional winemaking process that has been used for centuries. The grapes are hand-harvested from vineyards located in the hills of Tuscany and then sorted for quality. The grapes are crushed with their skins and then fermented for about 7 to 10 days at controlled temperatures. After fermentation is complete, the wine is then aged in barrels for up to two years before being bottled and sold.
Taste
Classic Chianti has a medium body, with notes of cherry, plum, leather, tobacco, spice and earthy aromas on the nose. On the palate it has bright acidity with flavors of red fruit and herbs. The tannins are balanced yet firm giving it an elegant finish.
Serving
Classic Chianti pairs well with different types of food such as grilled meats and vegetables, tomato-based sauces or pasta dishes as well as cheese platters. It can also be enjoyed on its own or with friends as an aperitif.
What are Super Tuscans?
Super Tuscans are Italian wines of the highest quality. They are a blend of Sangiovese, Cabernet Sauvignon, and Merlot grapes, and are made in the classic Tuscan style. Super Tuscans have gained recognition as one of the world’s premier wines because of their complexity and elegance. The term “Super Tuscan” was first used in the 1970s to describe red blends made with foreign grape varieties not approved by the Italian government at that time.
History of Super Tuscans
The history of Super Tuscans is long and complex. In the late 1960s, innovative winemakers in Italy began experimenting with blends that included non-traditional grape varieties such as Cabernet Sauvignon and Merlot. These wines were outside the scope of DOC regulations, so they were labeled simply as “Vino da Tavola” (Table Wine). Despite this lack of official recognition, these wines gained a loyal following among Italian wine lovers and started to attract attention from international critics.
Characteristics & Taste
The typical characteristics of Super Tuscans include full-bodied structure, great complexity, excellent aging potential, and intense aromas of dark fruit and spices. On the palate, they offer ripe tannins and flavors of blackberry, cherry, leather, tobacco, vanilla, chocolate, coffee bean and nutmeg. The finish is often long and velvety with a hint of oak from aging in barrels.
Price & Availability
Super Tuscans can range from moderately priced to very expensive depending on their age or rarity. They are widely available in wine stores around the world but can be hard to find for some vintages or producers.
Overview
Brunello di Montalcino is a full-bodied, dry red wine made from the Sangiovese grapes. It is produced in the Tuscany region of Italy and is one of the most renowned Italian wines. Brunello di Montalcino has a deep ruby color and intense aromas of ripe fruits with notes of tobacco, leather, and spices. On the palate, it has a bold yet balanced structure with firm tannins and a long finish. Brunello di Montalcino pairs well with red meats, game dishes, and aged cheeses.
History
The history of Brunello di Montalcino dates back to the 19th century when it was first produced in Montalcino. The wine was named after an old local dialect word for “little dark one” due to its deep color. In 1966, Brunello di Montalcino became the first Italian DOCG (Denominazione di Origine Controllata e Garantita) wine, an official designation that guarantees the authenticity and quality of the product. Since then, it has become increasingly popular around the world and is now recognized as one of Italy’s most prestigious wines.
Production
Brunello di Montalcino is produced from 100% Sangiovese grapes grown on south-facing slopes in Tuscany’s hillsides. The grapes are harvested by hand and fermented in stainless steel tanks at controlled temperatures to preserve their flavor and aroma. The wine must then be aged for at least five years before it can be released as Brunello di Montalcino DOCG, with some producers allowing up to 10 years or more for additional complexity.
Flavors & Aromas
Brunello di Montalcino has intense aromas of ripe fruits such as cherry, blackberry, raspberry, plum, as well as notes of tobacco, leather, chocolate, herbs and spices. On the palate it has a bold yet balanced structure with firm tannins and a long finish that lingers on the palate. The flavors are complex yet elegant with notes of dark fruit flavors such as blackberry or plum on top along with tobacco and leather in the background.
Food Pairing
Brunello di Montalcino pairs well with red meats such as steak or roast beef as well as game dishes like rabbit or wild boar. It also pairs nicely with aged cheeses such as Parmigiano Reggiano or aged Pecorino Romano cheese. Other possible pairings include mushroom risotto or pasta dishes with tomato sauce.
History
Vino Nobile di Montepulciano is one of Tuscany’s most iconic wines, originating from the hill town of Montepulciano in the Southern part of Tuscany. It has been produced since at least the 14th century and has a long history of being appreciated for its unique characteristics. It is a red wine made from a blend of Sangiovese, Canaiolo and Mammolo grapes. Over time, different winemakers have experimented with different variations on the traditional recipe to create their own signature styles of Vino Nobile di Montepulciano.
Vineyards & Production
Vino Nobile di Montepulciano is produced in some of the most prestigious vineyards in Tuscany, particularly in the Chianti region. It is usually aged for several years before it is released to market, giving it an intense flavor and complexity that sets it apart from other wines. The production process involves careful selection of grapes, fermentation in wooden barrels and aging in oak barrels for at least two years before bottling. This contributes to its deep ruby color and complex aromas and flavors that have been enjoyed for centuries.
Taste & Characteristics
Vino Nobile di Montepulciano is a full-bodied red wine with intense aromas and flavors. It has a deep ruby color and notes of cherry, blackberry, licorice and spice on the palate. Its tannins are typically well balanced with good acidity, giving it excellent structure and complexity. It can also have hints of leather, tobacco and earthiness on the finish. Overall it is a bold yet elegant wine that pairs well with food or can be enjoyed on its own.
Rosso di Montalcino
Rosso di Montalcino is a red Italian wine produced in the south of Tuscany, in the province of Siena. It is a DOCG classification, which stands for Denominazione di Origine Controllata e Garantita and is the highest denomination for Italian wines. This particular type of wine is made from Sangiovese grapes. The Rosso di Montalcino DOCG production zone includes the communes of Montalcino and Castelnuovo Abate, located at the base of Mount Amiata.
The yields from each vineyard in Rosso di Montalcino are limited to 13 tonnes per hectare, and the wine must be aged for a minimum of 12 months before release. The aging process can take place in oak barrels or steel tanks and can last up to 24 months, depending on the winemaker’s preference. The grapes used to make Rosso di Montalcino are generally harvested between mid-September and late October, when they have reached full ripeness.
The resulting wine has a deep ruby color with aromas of cherries, plums and dried herbs. On the palate it has intense flavors of ripe red fruit and spices with a good balance between acidity and tannins. The finish is long and persistent with notes of leather and wild herbs. Rosso di Montalcino pairs well with pasta dishes, grilled meats, game birds and aged cheeses. It also makes an excellent accompaniment to roasted vegetables or hearty stews.
Morellino di Scansano
Morellino di Scansano is an Italian red wine produced in the province of Grosseto in Tuscany. It is made from Sangiovese grapes and has a deep ruby red color with a light garnet hue. The aroma is intense and persistent, with notes of ripe red fruit, spices, and leather. On the palate, it is full-bodied, well-balanced and elegant, with a good structure, soft tannins and a long finish. This type of wine pairs well with cold cuts, pasta dishes with red sauces, grilled meats, game and aged cheeses.
The denomination Morellino di Scansano was approved in 1998 by the Tuscany Region and is regulated by the Production Regulation of Morellino di Scansano DOCG wines. The production zone covers 8 communes located in the southern part of the province of Grosseto: Magliano in Toscana; Manciano; Montieri; Roccalbegna; Scarlino; Semproniano; Sorano and Scansano. In order to obtain this designation, the wines must be made exclusively from Sangiovese grapes harvested in this area.
The vines are usually grown on hilly terrain at altitudes ranging from 50 to 600 meters above sea level. The soils are composed mainly of clayey marl mixed with sandstone outcrops or limestone. The climate is temperate Mediterranean with mild winters and hot summers. The average annual temperatures range between 12°C (54°F) and 16°C (61°F). Rainfall averages around 600 mm (24 inches) per year.
The most important wineries producing Morellino di Scansano include Tenuta Argentiera, Fattoria Le Pupille, Fattoria La Vialla, Castello dei Rampolla and Villa Poccianti. The wines produced under this DOCG are typically fruity and approachable in their youth yet have good aging potential as well. These wines can be enjoyed for years after release if stored properly.
Conclusion
Sangiovese is a versatile Italian grape variety that can be used to create wines in a variety of styles. From light and fresh examples such as Chianti, to bold, structured Super Tuscans, this grape offers something for everyone. In addition to the popular styles mentioned here, Sangiovese also plays an important role as one of the main components in Italy’s acclaimed Brunello di Montalcino and Vino Nobile di Montepulciano wines. No matter which style you choose, Sangiovese is sure to provide an enjoyable and unique experience.
Each style of Sangiovese wine has its own unique characteristics, from the fruity and light-bodied Chianti to the bold and powerful Super Tuscan blends. Whether you are looking for a lighter wine or something more robust and intense, there is sure to be a Sangiovese-based wine that will fit your tastes. So why not give this classic Italian grape variety a try?
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