Sangiovese
Sangiovese is a red grape indigenous to Tuscany, Italy and the main component of Chianti blends. Vines are fairly vigorous, producing blue-black colored grapes that ripen late and thrive in dry, hot climates. With thin skins, grapes often rot in damp conditions and have been shown not to mature well when planted above elevations of 1,500 feet. Limestone soils seem to be the key to producing wines with powerful aromas. Typically, Sangiovese is medium-bodied with naturally mild to high acidity that can lead to bitterness. When young, this varietal is identified by fruit flavors of strawberry, blueberry and slight spiciness. Aging in barrels reveals flavors of oak, toast and vanilla. Brought to California by Tuscan immigrants in the 1880’s, Sangiovese has only recently become popular among U.S. growers and consumers following the development of Super Tuscan blends comprised of Sangiovese, cabernet sauvignon and/or merlot.
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