Sangiovese is one of the iconic grape varieties of Italian viticulture, likely of Tuscan origin and historically linked to the hills of central Italy. The first documented reference dates back to the sixteenth century, when it was known as Sangiogheto or Sangioveto; its etymology remains a matter of debate and has given rise to various interpretations, including references to St John or the Latin ‘Sanguis Jovis’, meaning ‘blood of Jupiter’. Modern genetic studies have highlighted its complex relationship with ancient varieties from southern and central Italy.
From an ampelographic point of view, it has medium-sized leaves, generally pentagonal, five-lobed or sometimes three-lobed, with an open petiole sinus. The bunch is medium-sized, cylindrical-pyramidal, often winged and ranging from loose to fairly compact; the berry is medium-sized, obovoid, with a firm, very pruinose skin of a uniform blue-black colour and juicy flesh.
Widespread mainly in Tuscany, Emilia-Romagna, Umbria, Marche, Lazio and Abruzzo, it is also grown in numerous other Italian regions. The wines produced are characterised by their ruby colour, lively acidity, tannic texture and a structure that varies according to biotype, terroir and winemaking. On the nose, it reveals notes of cherry, black cherry, plum, violet and aromatic herbs, evolving towards spicy and tertiary notes. The finest expressions possess remarkable elegance and ageing potential, both as single-varietal wines and in traditional blends.
