Wines and People

• Grapes: Sangiovese 85%, Alicante 15%.
• Making Process: direct selection on vineyard of the best grapes, stalk removal and fermentation on big wooden vats (French oak) with temperature control, selected yeasts and maceration period of 20/25 days.
• Maturation: seasoning in barriques and tonneau for at least 24 months
• Bottling: sterile at low temperature with inert saturation of the bottle neck, ulterior aging of 12 months in bottle.
• Description: Ruby red, clear and dense. A fine aroma with sour cherries, plums, bluberries, violet, coffee, vanilla, licorice and balsamic nuances, The sip is warm, soft, fresh enough and with balanced tannis. A well turned body, it is persistent, it ends on candied fruit.
• Serving:red meats, game bird, cold cuts, seasoned cheese. To be served at a temperature of 18 – 20 °C
• Shelf Life: 7 years
• Data: alcohol: 14% vol - total acidity: 6,5 g/lt - Volatile acidity: 0,35 g/lt - SO2 total: 70 mg/lt - SO2 free: 20 mg/lt -pH: 3,3
• Price: 16€

It might surprise you to know that Sangiovese is actually quite scarse outside of Italy. In terms of world plantings, Sangiovese is less abundant than even little-known Mourvedre.
The Sangiovese grape is a bit of a chameleon; easily altering its genetics to fit the environment. There are many different mutations of the variety all over Italy, which results in very different tasting wines. From the delicate floral strawberry aromas of Montefalco Rosso to the intensely dark and tannic wines of Brunello di Montalcino, Sangiovese wine has something for everyone.

• FRUIT: Tart Cherry, Red Plum, Strawberry, Fig
• OTHER: Roasted Pepper, Tomato, Leather, Clay, Brick, Tobacco, Smoke, Oregano, Thyme, Dried Roses, Potpourri
• OAK: Yes. Usually light oak aging in neutral oak barrels.
• TANNIN: High
• ACIDITY: High
• AGEABILITY: Yes. 4-7 years (normal) & 10-18 years (Brunello di Montalcino)
• COMMON SYNONYMS & REGIONAL NAMES: Vino Nobile di Montepulciano, Prugnolo Gentile, Sangiovese Grosso, Brunello di Montalcino, Nielluccio, Rosso di Montepulciano, Morellino, Rosso di Montalcino, Montefalco Rosso, Chianti, Morellino di Scansano
• Sangiovese Wine Regions
• ~175,000 acres worldwide (70,820 hectares)
• Italy (~155,000 acres) Toscana, Umbria, Campania
• Corsica (4,800 acres) Patrimonio AOC (Nielluccio)
• Argentina (2,010 acres) Mendoza
• United States (~2,000 acres) California, Washington
• Romania, Australia and Chile

The Taste of Sangiovese Wine
Sangiovese is savory. Because of its ability to be a chameleon, Sangiovese wines offer a wide range of tastes from very earthy and rustic–as is the case with many Chianti Classico– to round and fruit-forward. Regardless of where it’s grown, it always exhibits cherry flavors with more subtle notes of tomato.

They next time you try a Sangiovese, dedicate yourself to sit and sniff it for a while. Over time you’ll find that aromas move towards dried cherries, figs and roses –especially if the wine is older.

The most sought after Sangiovese-based wines have a balance between their fruit and earth components. So to say ‘fruit-forward’ is better than ‘rustic’ really doesn’t do it justice. Suffice it to say, if you usually drink American wines, attempt to make your first Italian Sangiovese purchase a fruit-forward style. Heya.. How do you order Italian wine anyway?

A classic example of a fruit-forward producer of Sangiovese is Ciacci Piccolomini d’Aragona. This particular wine tastes of clove-spice and cherries; it’s like drinking Christmas. The people at Wine Spectator liked it so much they awarded it top 10 of 2012. Damn Jim, get out your wallet.
Rustic & Traditional Sangiovese
Grippy tannins, not dissimilar to putting a black tea bag in your mouth, are highlighted with dark chocolate and smoke flavors. Hints of oregano in the aftertaste make this wine taste 100% savory from start to finish. Pairs perfectly with rich steaks and black pepper… grrrr!
Sangiovese Food Pairing
Sangiovese pairs with a wide range of foods because of its medium weighted body and savory character. Use Sangiovese’s savory as a congruent flavor with herbs and tomatos. This technique will actually bring out more fruity flavors in the wine.
A Sangiovese with high tannins will work perfectly with rich roasted meat, cured sausages and hard cheeses.

Another wine from Tenuta Cocci Grifoni. This time their 'Le Torri' Rosso Piceno DOC Superiore 2007. A good plummy-liquorice flavoured Montepulciano/Sangiovese mix. Perfect with meat and game or even intensely scented foods like truffles or mature cheeses. Cin-cin!