Wine & Food Magazine

Sangiovese

Sangiovese

Name: Sangiovese. The name cames from the latin word “jugalis” used to describe the tipycal etruscan/roman cultivation tecnique: the vine supported by other trees.
Origin: this grape variety was already known by etruscan people, an ancient population who lived in central Italy.

Where is cultivated: Sangiovese is ranked number 1 grape variety in Italy, but its cultivation is quite scarse outside the country. The Sangiovese italian wine region are mainly Toscana, Umbria, Emilia Romagna.

Sangiovese Wine description
Color: is ruby red, with different nuances/reflection depending on the area of production and vinification method.
Flavor:  Fruit - Cherry, red plum, strawberry, blackberries, fig. It's typical of Tuscan Sangiovese wine the scent of violet flower, locally called “mammola”. Oak - the wines quite often are lightly aged in oak barrels. 
Tannin and acidity: high
Ageability: from 3-4 years to 10, 20 or more year (for wine such as Brunello di Montalcino)
Personality: chameleontic


 2055,    30  авг  2017 ,   Grape Varieties

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