Sangiovese | Vini Soletta

Species: Vitis Vinifera
Parentage: Offspring of Ciliegiolo & “Calabrese Montenuovo” (Virtually extinct grape variety)
Aliases: Brunello, Sangiovese Grosso
Grape Color: Purple
Regions: Mainly Tuscany; also Romagna, Campagna, Sicilia

This Italian varietal, pronounced “San-joh-vay-say,” is Tuscany’s top red wine grape. It’s the all-purpose grape of Central Italy, capable of producing styles ranging from red wines to still wines, and dessert wines to sparkling wines. You could say it’s the grape every grape wants to be, as there are more than 14 Sangiovese clones out there today.

Sangiovese is great as a blend, but when it’s used alone, it is hard and acidic. Wineries tend to blend Sangiovese grapes with Bordeaux grapes, like Cabernet Sauvignon, and even white wine grapes, such as Trebbiano or Malvasia. The importance and role of the Sangiovese varietal in Tuscany’s world famous Chianti wines is much like how Cabernet Sauvignon is in most Bourdeaux wines. A normal Chianti wine can have as much as 90% Sangiovese in its contents, amongst less superior white and red wine grapes.

Basically, Sangiovese is dependent on the grapes it’s used with.

High acidity, high tannin content, and being thin-skinned, all lead to it being highly susceptible to rotting. As wonderfully complex as this grape is, it’s not the most forgiving for wine making. Sangiovese grapes demand warmer and longer growing seasons in order to fully ripen. Should they be exposed to too much heat, they’re flavors will weaken. Likewise, give them too much cold, and you’ll risk high acidity.  Improper fermentation can lead to vinegar instead of wine. This varietal adapts to numerous types of soils, but it is most prosperous with a high concentration of limestone. But, with the right conditions, Sangiovese produces a fabulous wine with intense aromas.

Flavors in the wine depend on the region that specific Sangiovese grape was grown in. Tuscan Sangiovese varietals generally are bittersweet, with notes of cherry and violet. Likewise, Sangiovese varietals of Argentina usually have bitter notes of cherry. Californian Sangiovese will typically have hints of brighter red fruit flavors.

What about aging of the Sangiovese wines?

Great question: a Sangiovese wine has the potential to age gracefully, the finest vintages can age up to 20 years…But they’re generally best when they’re enjoyed early on in their lifespan.

Browse through our selection of Sangiovese wines today!