Sangiovese Red Wine

Sangiovese

Sangiovese is a red Italian wine grape variety mostly found in central Italy, from Emilia Romagna to Lazio, then onto the southern regions of Campania and Sicily. Outside Italy it is most noted as the only grape variety of Brunello di Montalcino, Rosso di Montalcino and is the main component of blends such as Chianti and Morellino di Scansano.
Sangiovese has a long history as it was already well known by the 16th century, in fact a recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige notes that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo grape varieties.Ciliegiolo is well known as an ancient variety from Tuscany,Calabrese Montenuovo is an almost-extinct relic from the Calabrian region, known as the toe of Italy.  As a result at least fourteen Sangiovese clones are known to exist, of which the Brunello is the most highly prized. There has even been an attempt to classify the clones into Sangiovese grosso (which including Brunello) and Sangiovese piccolo.
Ealry vintage Sangiovese wines often have a fresh fruity flavour with notes of strawberry and a little spiciness.  Most often takes on an oaky, even tarry flavour when aged in wood. Not considered as aromatic as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a unique flavour, with recollections of sour red cherries, earthy aromas and tea leaf notes. Italian Sangiovese wines usually have medium to plus tannins and can have a high acidity level, making it a perfect accompaniment to rich Italian food.