Sangiovese wine tasting Tuscany

Sangiovese is the most grown grape in Italy, it ripes late and so suitable for a warm climate.
Sangiovese gives wines with medium to high tannins, high acidity and flavours of violet and
ripe red cherries. It can undergoes through a period of time in oak to soften the tannins and
add spicy aromas.

Central Italy is where this grape performs the best because of the hot weather and the cooling
influence of the Appennine Mountains that help to slow the ripening season to favor more
complex wines.
In Central Italy there are many expressions of Sangiovese but the 3 main styles can be
represented by the following ones:



Sangiovese wine tasting Tuscany

This appellation includes the area between Bologna and Rimini where is allowed to grow a
maximum of 11 tonnes per hectar. The wine has to be made by a minimum of 85% of
Sangiovese and has to contain at least 11% abv. It can be released, in an easy style, just after
only few months, under the name of “ Novello”, “Sangiovese di Romagna” and “Superiore
or aged for 2 years to be called “ Riserva”.
Sangiovese di Romagna is the perfect portrait of the people from this region: open, easy and
straightful. It is perfect to go with the famous local handmade pasta with ragù or with the
amazing regional charcuterie.

The Chianti area lies between Florence and Siena where is allowed to produce from 7,5 to 9
tonnes per hectar depending on the sub-appellation.
Chanti docg” is the freshest style, ready in few months and must have at least 70% of
Sangiovese. The label “Chianti Classico docg” is related to the original and oldest sites of
production and has to contain as a minimum 80% of Sangiovese. 
Chianti Classico is classified by ageing: “Chianti Classico” is aged for 12 months , “Chianti
Classico Riserva” is aged for 24 months and “Chianti Gran Selezione” for 30 months.
Chianti is the most famous Sangiovese expression and the Italian flagship. Within its medium
tannins, high acidity and subtle oak, Chianti can be paired either with a crunchy bruschetta or
with a juicy Fiorentina steak and the result is always delicious.

To be called Brunello di Montalcino the wine must be produced in the district of Montalcino,
made by 100% of Sangiovese grape and within a max of 8 tonnes per hectar.
Brunello di Montalcino has to be aged as a minimum of 2 years in oak and can be released
only after 5 years and to be called “Riserva” after 6.
Brunello di Montalcino is the Sangiovese highest expression. The long ageing process results
in a full body wine, with firm tannins and a complex palate of plum, leather and cloves.
It goes well with strong flavours like roasted lamb or stewed beef in casserole.



Therefore, all stated above points out how much Sangiovese can be a versatile grape , able to
result in an easy drinking style for aperitif or light dishes such as it can perform into rich and
bold wines to be the perfect partner of powerful aromas.

Author: Riccardo pepi

Sangiovese wine tasting Tuscany

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