Sangiovese

Sangiovese is a distinctive red grape variety primarily cultivated in the rolling vineyards of Italy, particularly in Tuscany. Its name, allegedly translating to "blood of Jove", is a testament to its rich, deep red colour; a nod to Sangiovese's divine Italian origin. This grape is minute yet mighty - noted specifically for its thin skin and densely packed bunches, but it's lavish enough to make the much-celebrated Italian wines such as Chianti, Brunello di Montalcino, and Rosso di Montalcino.

The flavour profile of this grape is as masculine as it is elegant. To the nose and tongue, Sangiovese exudes bold red fruits like ripe cherries and red plums, flanked by understated notes of dried herbs, earthen clay, and even a hint of floral tones. Some compositions can also unlock additional flavours like balsamic or tomato, which is why this wine pairs exquisitely well with the Mediterranean diet.

Sangiovese wine characteristically boasts of a high acidity and medium to high tannin content, equating to an interesting contrast of being simultaneously rich and savory but sharp and refreshing. This makes it distinctively versatile with food pairings, especially Italian cuisine. The plump juicy quality of this wine perfectly complements the tomato-based pasta sauces, while the acidity cuts through rich creamy cheeses.

However, growing Sangiovese comes with its share of caprices. It tends to ripen late and it's highly dependent on the vineyard's location for the quality of wine it produces. The most sensational Sangiovese grapes are produced on vineyards with a south-facing slope, positioned for the perfect balance of sun exposure and a cooling breeze. Despite these challenges, Sangiovese remains the most widely planted grape variety in Italy, and its global popularity is unquestionable, revealing the world's true appreciation for this gorgeous grape.

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