Sangiovese
(SAHN-gee-oh-VAY-zee)
Blood of Jove (literally translated)
The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled "Chianti" contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re-established itself as the noble variety of Tuscany, producing collectible wines of Chianti, Brunello di Montalcino and acting as the backbone in many Super Tuscan blends. Not just for collectibles, Sangiovese's light fruit and bright acidity leads to excellent everyday wines meant for the dinner table.

Notable Facts
Sangiovese mutates easily, and therefore has many clones - the most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow growing, late ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with unripe fruit flavors. When pruned judiciously and picked at the right time, Sangiovese creates wine with delicious structure and fruit - and a mean backbone of acidity. This acidity makes it an ideal match to a multitude of foods, particularly of Italian origin, like tomato-based dishes, pastas and pizzas.

Summing it up
Successful Sites: Tuscany

Common Descriptors: red cherry, red raspberries, olives, plum, spice, earth,