Sangiovese is the most cultivated black grape variety in Italy, with a vineyard area equal to 11% of the total national area. Sangiovese is cultivated from Romagna to Campania and is the most widespread grape variety in Tuscany. Sangiovese is included in the composition of many wines, some of which are very well known such as Carmignano, Rosso Piceno, Rosso Conero, Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Sangiovese di Romagna, and many others. Sangiovese has very ancient origins. As such it has been known since 1500, but its origin is most likely Etruscan, in particular it seems to come from the area north of the Tiber and south of the Arno, from which it would then have spread beyond the Apennines, until it affected the hills of Romagna and Emilia.
The origin of the name Sangiovese is uncertain. Some say it comes from “sangiovannese” or originating from San Giovanni Valdarno, while others say it comes from “sanguegiovese”, or “blood of Jupiter”, in reference to Monte Giove, near Santarcangelo di Romagna. The term Sangiovese defines many varieties, or clones, in which the vine has differentiated over the centuries, adapting to different territories.
In Tuscany, the traditional differentiation between Sangiovese Grosso, known as Brunello in Montalcino and Prugnolo Gentile in Montepulciano and Sangiovese Piccolo, widespread in much of the region, has not been found to have any scientific basis and is being progressively abandoned. Even the specifications for Brunello di Montalcino DOCG no longer mention “Sangiovese Grosso”, but only “Sangiovese”.
Sangiovese also plays an important role in Umbria, where among the most representative reds, pure or blended, we remember Torgiano, Rosso di Montefalco, Rosso dei Colli Amerini, Colli del Trasimeno and Colli Martani.
In the Marche, Sangiovese plays a leading role together with Montepulciano: for example, in Rosso Conero and Rosso Piceno. In Emilia-Romagna, Sangiovese is found as Sangiovese di Romagna and in Colli di Faenza.
We also find Sangiovese in Lazio and more marginally in many other regions.
Outside Italy, Sangiovese is grown in modest quantities in California (Napa Valley, Sonoma and Sierra Foothills), Argentina (Mendoza) and Australia. Sangiovese is also grown in Corsica where it is known as Nielluccio. This diffusion makes it difficult to give an absolute description of the wine that is obtained from Sangiovese, whose various expressions range from the cheapest red wine to the top-quality Brunello di Montalcino. Generally, we can say that wines produced with pure Sangiovese have a rather high acidity and a high tannin content, moderate color and a medium structure. The high productivity of Sangiovese forces producers to use scrupulous cultivation practices to mitigate its impetuosity.
Sangiovese is a late-ripening grape, with an excellent ability to adapt to different types of soil. It prefers soils with a good percentage of calcareous sediments capable of enhancing its best and elegant aromas as well as its best qualities. Sangiovese is somewhat susceptible to mold, especially in cold, humid years or in areas where the autumn season is particularly rainy.