Sangiovese

The Sangiovese is the most cultivated red wine variety of the Bel Paese and the main grape in central Italy. It owes its name to the ancient Roman father of the gods Jupiter, ruler of heaven, light, lightning, rain and thunder. Jupiter's blood is called the red grape juice, Sanguis Iovis. The variety is probably as old as the Romans or even older, the Etruscans already knew it and its classical cultivation area coincides with the settlement area of the pre-Roman tribes, above all the region of Tuscany. Here the Sangiovese wines form the basis for such illustrious wines as Chianti, Brunello, Morellino or Carmignano. The grape is available in both large and small berries and Jupiter's offspring are available in numerous clone varieties, the colour atlas of grape varieties lists 83 (!) synonyms. Among them are such illustrious names as Brunello, Prugnolo Gentile or Montepulciano. Characteristic for a Sangiovese wine are a distinct berry aroma and a present acidity. It is full-bodied and rich in tannins, in warm regions also with a high alcohol content. In cool regions it shows itself with hard tannins and a high acidity. The Sangiovese loves sunny warmth and thanks it with a beautiful longevity of the wines. It takes its time to ripen, and is not removed from the sun until late autumn. The harvest has always begun after September 29th at the earliest, often in October. Concentrated solar power in the glass is thus guaranteed. The range of Sangiovese wines is immense, from simple country wines to world-class wines. We think that hardly anything conjures up a more Italian attitude to life than a glass of Chianti.