Sangiovese Grape
The Sangiovese grape ripens late, but buds early, and therefore likes a long growing season. The varietal is difficult to grow properly. It has thin skins and can be subject to rot.
The Sangiovese vine requires a significant amount of labor over the course of the growing season. It is a naturally vigorous varietal and yields must often be controlled. The grape has high acidity and tannin levels which typically need to be kept in check.
When planted without thought to local terroir, wines will be very mediocre. Some can be quite rough around the edges. Good versions are often described as having tart cherry flavors with fresh herbs. These wines pair very well with veal and pizza. The grape can be made into a wide range of body styles. Full bodied versions are often aged in oak.
Sangiovese likes warm, dry climates and late rains can devastate a harvest. It can lack pigments and is often blended with darker varietals where it is valued for its high acidity.
