Sangiovese

Sangiovese, clearly a native, is the most widely planted of Italy’s red grape varietals and is of particular interest in Emilia Romagna, Tuscany, the Marches and Umbria.  Over 650 clones of Sangiovese have been identified in the Montalcino zone alone, approximately 15 of which have been studied and registered by Castello Banfi (the only winery to undertake such a project).  The Sangiovese is used in the production of  Brunello di Montalcino and Prugnolo of Montepulciano (Vino Nobile) Chianti and Morellino di Scansano among others.

Sangioveto is a word that has created much confusion and argument.  Some say that Sangioveto is a synonym for the Sangiovese of Chianti, still others insist that it is the “original” Sangiovese varietal of Montalcino.   It was believed (before DNA studies) that the Sangiovese of Chianti was a small berried, thin-skinned grape while that of Montalcino (and Montepulciano and Scansano) was a larger, thicker skinned berry.  This information has been proven false.  In fact, the exact same clones when planted in these different zones (due to terroir, et al) produce significantly different wines.

Sangiovese di Romagna differs from Sangiovese of Tuscany as that of Romagna produce a very “juicy” grape.  Depending upon the particular clone used, the wines here range from pale and thin to richly colored and full-bodied.

The Sangiovese planted in California seems to be that of clones from the Montalcino zone.

Grape