The most common red grape variety in Italy, Sangiovese was already mentioned in 1600 in Tuscany. Its name derives from the blood of Jupiter (sanguis Jovis). DNA has revealed that it is a natural cross between Ciliegiolo, an old grape from Chianti, and Calabrese di Montenuovo, a rare grape from Calabria. Sangiovese is therefore Tuscan-Calabrian. In Switzerland, there are only a few traces of this very late and drought resistant variety. Its wines are very tannic and high in acidity, benefiting from a long aging potential.
Information
Hybrid
Other names: Sangiovese (Montepulciano)
Allogenic
2 HA
0.01%
Aroma Potential
Gives a fruity, full-bodied, well-balanced wine with a beautiful ruby color, rich in alcohol, with a certain finesse, tannic and astringent at the start, supporting aging well. Aromas of apricot, undergrowth berries, jam, spices, stone fruit, currant, peppery violet.
Apricot
Jam
Spices
Stone Fruit
Currant
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