Sangiovese
One of the most widespread grape varieties in Italy (it is grown in Tuscany, Romagna and Campania), Sangiovese is undoubtedly the king of Tuscan vines. It is from this vine that most of the most important Tuscan wines and some of the most prestigious Italian wines are produced: Chianti Classico DOCG, Chianti DOCG, Brunello di Montalcino DOCG, Carmignano DOCG, Montecucco Sangiovese DOCG, Morellino di Scansano DOCG, Suvereto DOCG, Vino Nobile di Montepulciano DOCG.
History
It seems that the Etruscans already cultivated it 2000 years ago, but the first written testimony we have of the vine dates back to 1590, when Soderini, in his "Treatise on the cultivation of vines and the fruit that can be extracted", spoke of it in these terms: "Sangiocheto or Sangioveto is a remarkable vine for its regular productivity".
Historically quality productions are also counted in the Apennine side of Romagna, testifying to a versatile vine but at the same time changing in territorial expressions.
Characteristics of the Sangiovese vine
Looking at the numerous variations that can only be counted in Tuscany, more than Sangiovese one could almost speak of Sangiovese grape varieties. in the region we can identify two great families, that of Sangiovese Grosso, historically known as Brunello in Montalcino and Prugnolo Gentile in Montepulciano and Sangiovese Piccolo, much more widespread in the rest of Tuscany.
The expressions of the vine vary from area to area, corresponding to different soils and altitudes, however some general characteristics of the vine can be traced back to the high acidity and a good presence of tannins, the rather light color and the typical hint of violet on the nose.
Not easy to grow, Sangiovese requires a long maturation capable of making the tannins gentler.
Given its austere character, Sangiovese also lends itself to long refinements, which traditionally take place in large barrels in Chianti. However, it can be aged in barrique, where more powerful expressions of the vine are desired.
Sangiovese food pairings
The ideal combinations with Sangiovese clearly depend on which of the many expressions that can be found we are going to combine with our dishes.
Based on the always valid rule of pairing wines with regional dishes, we can however give some general indications.
For younger wines, Sangiovese pairs well with soups (one above all the famous ribollita), white meats, grilled or grilled meats (such as the famous Florentine steak), slightly seasoned cheeses and why not, with preparations of tomato-based fish (one above all the cacciucco alla livornese).
For wines with a medium and long aging such as the Riserve and the Gran Selezione, in addition to grilled meats, you can also easily go for stews, roasts and braised meats, as well as the many and remarkable game dishes that traditional Tuscan cuisine offers.
