![]() ![]() However the advent of Super-Tuscan wines about 25 years ago meant that Sangiovese is now blended with Cabernet Sauvignon and Merlot, to make top class wines such as Sassicaia and Ornellaia that are reminiscent of top Bordeaux wines. Brunello di Montalcino the shining star of Sangiovese wines, 100 Sangiovese, produced and bottled in Montalcino, 12. Sangiovese wine is a dry, red wine with a medium body and qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. Today more and more top wines are being made using just Sangiovese grapes as producers have learnt to carefully vinify this grape. Morellino di Scansano comes from the Tuscan coast and is fruitier, juicier and less tannic than Sangiovese from other regions. Brunello di Montalcino is made exclusively from Sangiovese Grosso and is elegant, complex and long lived. Vino Nobile di Montepulciano, grown on clay soils in a warmer climate, has expressive notes of ethereal, earthy truffle, riper and juicier fruit as well as more alcoholic strength. Chianti has more refreshing acidity, fruit and marked tannin than other Tuscan wines. Sangiovese is the basis for Chianti, made and sold in a range of levels from simple reds to complex, aromatic and dense wines. Sangiovese can survive a variety of climates, but it takes a great viticulturist to create quality wines from this familiar varietal. The wines are generally more concentrated, powerful and darker in colour. It is the most widely planted red grape in Italy and is becoming increasing popular in. ![]() More modern Sangiovese is harvested very ripe and matured in new French oak barrels. Because of its ability to be a chameleon, Sangiovese wines offer a wide range of tastes from very earthy and rusticas is the case with many Chianti Classico to round and fruit-forward. Sangiovese is a red Italian wine grape variety that takes its name from the Latin Sanguis Jovis with the literal translation the blood of Jove, and when not served as a single varietal, is the main component of the popular Chianti blend. These wines are appreciated for their ethereal scent and lighter colour. To soften the structured tannins, traditional wines mature for up to five years in large, old Slavonian oak barrels. For fruit, expect cherry, plum, and red currant, as well as smoky and earthy herbaceousness. The rich flavors range from rustic to fruity, depending on where and how the vines are managed. Sangiovese is frequently blended with other varieties to obtain a wider spectrum of flavours and to tame the sometimes-uncompromising tannins and skinny structure. Sangiovese is a dry, light to medium-bodied red wine that tips towards higher levels of mouth-watering acidity and tighter tannins. There are many different styles of Sangiovese wines but they all have delicious Morello cherry fruit, a Mediterranean, herbal savouriness, refreshing acidity and generally powerful if somewhat powdery tannins. They are extremely well suited to ageing. They become more balanced with age and develop a richer complexity. Cultivated mainly across central Italy, it is the grape behind Tuscany’s finest wines. Sangiovese wines have very good ageing potential. Like Tempranillo in Spain, Sangiovese is Italy’s most widely grown grape variety. ![]()
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