European Sangiovese
Sangiovese wine has historically been made in the Tuscan region in Central Italy. It is the primary grape used in Chianti blends. Chianti went through a rough period of low-quality in the 1970s and 1980s. It was widely blended with inferior grapes during this time and the results were not exciting.
Luckily, Chianti has undergone a revolution in quality since over the past couple decades. The Chianti 2000 Research Project has helped local winemakers to make strides in their quality. Sangiovese in Tuscany continues to be on the upswing.
Marchese Piero Antinori was instrumental in increasing the quality of Tuscan Sangiovese. He also owns Atlas Peak Vineyards in the eastern hills of Napa Valley. Grapes are now harvested one to two weeks later than they used to be in order to sufficiently ripen tannins and soften acidity. Vines are also being planted more densely.
Richer Chianti has spicy plum flavors and is often aged in oak. The blend can include Sangiovese, Cabernet Sauvignon, Merlot, Canaiolo Nero, and Syrah. Cab is added to Sangiovese to make the famous “Super Tuscan” blends.
Brunello di Montalcino can age for 2 decades or more, but most Sangiovese is meant to be drunk young. The best examples of Chianti Classico and Chianti Ruffino will improve with age for up to 15 years.
Like Pinot Noir, Sangiovese is an old, genetically unstable grape. It has mutated many times over the years. Sangiovese is also planted in Emilia-Romagna, Sicily, Corsica, Sardinia, Piedmont, Umbria, and Romania.
