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Sangiovese will amaze you with its intensity, both in terms of color, aroma and taste rich in acids and tannins. Even so, it can be harmonious and balanced. Try his unique representatives from the Italian vineyards that we have included for you - they will not disappoint you!
Sangiovese - origin, distribution, characteristics
This vine has a very ancient origin. It has been known since at least 1500, but it is believed that its roots go back to Etruscan civilization. From the area north of the Tiber and south of the Arno, it gradually expanded beyond the Apennines to dominate the vineyards of Emiglia-Romagna, Tuscany and Campania. Outside of Italy, it is grown in modest quantities in California, Argentina, Australia and also in Corsica. These wines are very widespread, so you will find its very cheap variants up to the absolute top quality.
Sangiovese Tasting
Wines made from pure Sangiovese have a relatively high acidity and tannin content. To alleviate them, it is therefore often vinified in a mixture of other varieties, typically with Merlot, Syrah, Chianti or Montepulciano. After tasting, a pleasant taste of red fruit, such as black cherry, plum and blueberry, develops in the mouth. These are also reflected in the aroma of the wine, which is complemented by floral tones of violet. As it matures, it acquires the spicy aromas of vanilla, licorice, cinnamon, nutmeg and black pepper. Tertiary signs of tobacco, cocoa and chocolate can also be recognized.
Combining with food
Use this wine mainly for serving the first courses based on red meat or game. However, grilled and roasted meat with it will be as tasty as more hearty dishes with sauce. If you would like to indulge in it with starters, choose a selection of salami, even sharper. Serve at 16-18 ° 1C in glasses with a wider neck.
You can also pair some representatives of this wine with fish, seafood, pizza, but also purely vegetarian dishes. Get inspired by our recommendations, which we present for individual products!