Sangiovese & blends

Overview

Sangiovese is late and slow ripening, and thus has an extended growing season. Famous for its thin skins, Sangiovese is best when produced at relatively small yields, and also benefits enormously from being planted with the best exposure at higher elevation. Sangiovese makes medium bodied red wines with elevated acid structure, firm tannins, and savoury red cherry and herbaceous aromatics with a characteristic Italian volatile acidity lift and can sometimes – when planted in lesser sites – be slightly lean on the mid-palate.

Italy’s most planted red grape variety, Sangiovese is particularly popular in Tuscany. It is the principal red variety of Tuscany’s finest red wines including Brunello di Montalcino, Vino Nobile di Montepulciano, but also Chianti Classico, and the majority of Super-Tuscans. There are not many plantings of note outside Italy.

Typical Blends and Winemaking 

Sangiovese is often produced as a varietal wine (including Brunello di Montalcino and Vino Nobile which both have to be 100% of the grape variety) but also sometimes is blended with a proportion of Cabernet Sauvignon, Cabernet Franc, and sometimes Merlot, - which are permitted to a smaller degree in traditional appellations (such as for example Chianti) and  to a larger extend for the so-called ‘Super-Tuscan’ vino da tavolas.

Maturation vessels for Sangiovese varies but a variety of oak barrels are common, as they allow the relatively softening effect of Sangiovese’s firm tannins. Traditional producers use large, seasoned barrels, whereas producers with a more modern approach use smaller French oak barrels. Oftentimes a combination is used by the same producer.

• Sangiovese (100%)
• Sangiovese-Merlot-Cabernet Sauvignon

Typical aromas and flavours

Dark cherry, rose, leather, roasted tomato, savoury flavours, balsamic, espresso, oregano.

Food matching

Top Sangiovese with its juicy acidity and firm tannins pairs well with roast lamb with herbs and garlic, and meats such as veal, ribeye, and T-bone. Game such as pheasant and duck also work well. The depth, concentration, and complexity of the best Brunellos makes it a great partner for premium meats like Wagyu and Tourrnedos Rossini (served with roasted foie gras). Brunello also pairs well with truffles whether on risotto, pasta, or pizza, and a variety of cooked Mediterranean vegetables and extra virgin olive oils. At the end of the meal hard sheep’s milk cheeses like parmigiana and pecorino are good partners.