These dark purple skinned grapes are one of the primary grapes used in the creation of Chianti and typically require a long growing season as they bud early and ripen slowly. They are also prone to rotting, due to the thinness of their skin, if not well tended.
- Often blended to improve colour, texture and body, with the Bordeaux grape Cabernet Sauvignon being a favourite addition
- Other notable Italian grapes such as Canaiolo and even Trebbiano are used to blend with the Sangiovese to create formidable wines
- Sangiovese is one of the predominant grapes found in “super Tuscans” that have become quite trendy
- Can have high acidity and light colour
- Longer fermentations and oak fermentation as well as malolactic ferments are utilized to soften Sangiovese.
- It is a red that loves oak and is said to soak up the vanilla flavour compound found through oak ageing
- Traditional winemaking styles yield a more bitter, herby, mineral complexity and the Bordeaux style influences create a spicy, vanilla and red cherry wine.
- The primary grape in Chianti
- Wine responds well to 12-24 months of aging
- Blends well with Barbera, Valpolicella, and Cabernet
- Oaking this wine is almost a requirement. We find it enhances the cherry and vanilla notes of the wine.