Sangiovese BY lint-11989 History of Sangiovese Sangiovese is one of the most significant and popular red grape varieties in Italy throughout its ancient and fascinating history as it shares its origins with the land of Dionysus. Because it is named after the “blood of Jove”(the Roman Jupiter), many people believe that this kind of grape dates back to the time of the Romans. The first document mentioned coming in the writings of Giovanvettorio Soderini in 1 590, when he mentioned the good wine producing potential of a grape he called Sangiovese. In Italy, both Sangiovese and Nebbiolo are called noble grapes.
In the late 19th and early 20th century, Sangiovese experienced a rise in popularity for its use in Chianti, Brunello Di Montalcino and Vino Nobile Di Montepulciano. Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. Sangiovese is a kind of high acidity and light-weight grapes which requires a long growing season, as it buds early and is slow to ripen. This grape also requires sufficient warmth to ripen fully, but too warmth will let its lavor becomes diluted.
Because of high acidity and light body when people produce wine, they need to blend with other grapes to give sangivoese a bit more structure. Regions of Chianti Tuscany is the most famous country side in Italy, producing its most famous wine??” Chianti. Thirty years ago, the region was a mess, but today Tuscany produces some of the best red wines in the world. As a matter of fact, Chianti is divided in 8 sub-zones, each one producing its own Chianti wine. The area most highly regarded wines come from the Chianti Classico zone, which was awarded a separate DOCG status in 1996, nd Chianti Rufina.Rufina and the other six Chianti sub-zones (Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano and Chianti Montespertoli) come under the Chianti DOCG, and any wine made in these zones is permitted to use either the name of the sub-zone or simply Chianti.
Soils and climate: There are various sub-soils across the Chianti region, including marl of layered sandstone with some chalk and clay (Galestro) and a blue-grey sandstone (Macigno) and a clay-limestone called Alberese.The surface tends to be chalky, with gravel and pebbles. The soils don’t correspond precisely to the geographical/administrative zones of Chianti of course, and the altitude of the vineyards ranges from 820 to 1,968 feet.
The weather in Tuscany can be very hot, reaching 35tduring July and August, but the night temperatures fall quickly, so vines do not stay in a heat-stressed state. There is normally adequate rainfall of around 30 inches per year, but the last few years have seen a slight drought.This is echoed in other European and world regions, and climate change is cited by many as a factor. Grape varieties: long-associated image of fiaschi (the squat, straw-covered bottles), and most roducers now use the traditional Bordeaux-style bottles that tend to indicate higher-quality wines. Local laws also require wines to have a minimum of 70% Sangiovese (and 80% for the more prestigious Chianti Classico DOCG). The native varieties Canaiolo and Colorino are also permitted, as are the classics Cabernet Sauvignon and Merlot to a limited degree.In 2006, using white grapes Trebbiano and Malvasia was prohibited (except in Chianti Colli Senesi until the 201 5 vintage).
Producter: The famous estate of Fontodi lies close to the town of Panzano and has been owned y the Manetti family since 1968. Giovanni sated “In the Panzano area around 60% of vineyards are organic. That’s partly to do with the weather being suitable, but partly because vineyard owners tend to be younger – in their 40s – and as they live with their families in the vineyards, they are more concerned about the use of chemicals. The quality across Fontodi’s range is compelling, with only estate fruit vinified, all with natural yeasts. Two hand-sorting lines allow grapes to fall by gravity into steel tanks and only French oak is used in the cellars, sourced from six different coopers. The use of new oak ranges from zero in the Chianti Classico, to 100% in the Super- Tuscan, Flaccianello della Pieve. Grape features It is a Italian red wine grape, the name comes from the Latin sanguis Jovis, “the blood of Jove”.
The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking.The grape also lacks some of the color-creating phenolic compounds known as acylation anthocyanins. One historical technique is the blending of other grape varieties with Sangiovese, in order to complement its attractive qualities and fill in the gaps of some of its weaker points. Other techniques used to improve the quality of Sangiovese include extending the maceration period from 7-12 days to 3-4 weeks to give more time to leach vital phenols out of the grape skins. Sangiovese, of course, is the main grape in Chianti that we have been talking about of late.First document in the 1500 in Italy, its origins are presumed to be much older. Prone to rot, sometimes tough to ripen, and usually blended with other grapes, it is still a star of Italian winemaking in spite of being difficult at times. Both Chianti Classico and Brunello di Montalcino have mastered beautiful expressions of his grape, and it is also used for making the dessert wine Vin Santo.
Sangiovese features: 1 . High acidity and light-weight thus the need to blend with other grapes to give it a bit more structure. 2.Lower tannins, especially if picked before it is fully ripe (which can be mid-october in Tuscany) 3. Sour cherry, plum and even blackberry notes if fully ripe 4. Spice and mocha 5.
Vanilla or butterscotch if oaked, as it acts like a sponge when wood aged 6. And with Chiantis and Brunellos, nearly always that sharp bitter finishes to nip you at the end. Wine Flavor & Foods Pairing f taste; it also involves sight, smell and a certain kind of touch. First of all, looking at the color. When you hold your glass up to the light, color can vary substantially.It can present a deep ruby red.
Next, following your nose, swirling Chianti in your glass, it will release a range of delightful aromas. Then taking a quick whiff for an initial impression, and smelling more deeply and slowly, you might notice flowers or fruit, an earthy scent or an oaky aroma. Finally, tasting Chianti, taking a sip of wine, and let it rest in your mouth for a moment before swallowing. You will notice a little flavor of int and a little spicy. Italians pair Chianti with almost all food.It has a bright, fruity character for a red wine which helps it complimentary foods without overpowering them.
Here are some recommended foods and tips about pairing food with Chianti. The first one is tomato-based sauces like marinara with pasta dishes. Chianti pair especially well with these food. The second one is light meat like chicken, fish or pork.
These meat have subtle flavor that is often masked by bigger, bolder reds. Finally, Chianti also can help with the more elusive pairings like vegetable. Try Chianti with roasted garlic, zucchini or asparagus.