Varietals - Sangiovese

Sangiovese

Sangiovese is the main component in Chianti, one of the best known Italian wines.  Though it contributes heavily to the cherry red wines of Tuscany’s famous Chiantis, it also contributes its richness to Carmignano, Rosso and Brunello di Montalcino, Vino Nobile di Montepulciano, and Morellino di Scansano.  This vibrant grape lends something specific to each of the wines it takes part in.

Chianti

Chianti has become one of the most popular DOC wines in all of Italy.  The wine comes in several versions, giving wine enthusiasts options for every occasion and budget.  In order for a wine to be classified as Chianti, it must be made from a majority of Sangiovese, but it can include other local grapes such as Canaiolo and Colorino, and up to fifteen percent international grapes including Cabernet Sauvignon, Merlot, and Syrah. 

Traidtional Chiantis are light and cherry scented with palate-whetting acidity and no noticeable oak, while modern options offer dark fruit flavors, heavy tannins, and notes of vanilla in their full oak.  If the bottle is labeled simply as a Chianti, it is likely to be a light, easy red with little oak or tannin and should sell around $12.

Chianti Classico is made from grapes grown within a specific region in the historic center of the Chianti growing area.  These wines are more concentrated and should be aged at least one year before being sold.  Prices range from $10 to $25 or more. 

Riserva Chianti is typically the most concentrated Chianti, and it must age for at least two years before it is released. Age, however, causes the wine to trade youthful power for the quieter charms of earthy, spicy, mature flavors.

Carmiqnano

Just outside of Chianti, west of Florence, lies the region where Sangiovese is mixed with 15 percent Cabernet Sauvignon. The resulting wines tend to have a more aggressive dark cherry flavor. Wines labeled Barco Reale di Carmignano come from the same area but tend to be lighter and less expensive, around $10 instead of $20 or so. A few producers to look for include Ambra, Cappezzana, Pratesi.

Rosso and Brunello di Montalcino

Brunello is a variety of Sangiovese.  Grown in the relative warmth of Montalcino, the wines come in two styles: Rosso di Montalcino, which tend to be simple and smooth; and Brunello di Montalcino, which are among the burliest red wines in Tuscany.  The warm hills of the region give both versions darker, riper fruit flavors and more tannin than most Chiantis. Rosso can be a bargain at $12 to $20; Brunello is comparatively expensive at double that or much more, but good examples can age for decades.

Vino Nobile di Montepulciano

Made from a majority of Sangiovese and a small percentage of local grapes grown around Montepulciano, Vino Nobile shows a more delicate side of Tuscan wine, with fragrant scents and flavors of violet, earth, and spice paired with firm, lightly tannic dried cherry flavors. They can be great buys at $15 to $30.

Morellino di Scansano

Morellino is another clone of Sangiovese, this one common to the far southwest corner of Tuscany. Its wines taste like its name, "little cherry," suggests: full of charming cherry fruit, riper, rounder, and softer than most other reds in the region. Most examples run about $10 to $17, though some reserve bottles reach $60 or more.
 

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