||brunello, calabrese, cardisco, maglioppa, mercatale, morellino, morellino di Scansano, nerino, pigniulo rosso, pignolo, pignolo rosso, prugnolo, prugnolo gentile, riminese, sangineto, sangiogheto, sangiovese dal cannello lungo di Predappio, s. dolce, s. gentile, s.grosso, s. di Lamole, s. di Romagna, san gioveto grosso di Toscana, sangioveto chiantigiano, sangioveto doppio, san zoveto, tignolo, sangiovese premutico. I biotipi sono 3: sangiovese romagnolo, sangiovese toscano ad acino piccolo o forte, sangiovese toscano ad acino grosso o dolce o gentile; le selezioni clonali riconosciute sono 36.
||Raisin à pellicule rouge
||End of September, beginning of October.
||Pretty abundant and constant.
|Zones de culture
||It is the most cultivated and diffused vine in Italy, especially in the central areas, distinguishing itself in different biotypes and clones; Is also recently cultivated in the south. Sangiovese gives excellent wines in fresh, hot and cold areas of the day, which makes it difficult to reach the south.
||The Sangiovese is an ancient native red berry of Tuscany and seems to have its name at the end of Jupiter's blood with which the Etruscans indicated it in ancient times around the 7th century BC, in a sign of thanksgiving to the gods for this fruit Of the earth. It then appears that the Romans used the same term to indicate a wine produced in the area of Monte Giove in the present municipality of Santarcangelo di Romagna near the Rubicone. But other written sources of the 16th century want to describe it with the name of Sangiocheto or Sangioveto, a productive and high quality grape that was mentioned in the cultivation of vines by Giovan Vettorio Soderini. Subsequently it was named Sangiovannese to describe a vine from San Giovanni Valdarno. The first law to protect the vine, rooted and fundamental in Tuscan territory, was issued in 1716 by Grand Duke Cosimo III de 'Medici to lay down rules for protection and production of Sangiovese wine in Chianti, Pomino, Carmignano and in the area Of the Valdarno. In the nineteenth century it was at the base of the Baron Ricasoli's wine that weighed its hard Chianti with Canaiolo.
||Leaf: medium size; pentagonal; Quinquelobata, sometimes trilobata; With petiole breast U more or less wide, sometimes V slightly open; Upper side limbs more or less closed with sometimes superimposed edges; Lower lateral sinuses (when present) to narrow V and parallel edges; Lobbies quite marked, plans; Corner at the top of the almost acute lobes; Flap generally flat, rather thin, with a smooth but sometimes slightly undulating surface; Upper page glabra with light arachnoid residue; Of green color with tones from the green bottle to the light green on average brilliant depending on the exhibits; Light green ribs; Bottom page with arachnoid toment almost crimson at the intersection of ribs, light green, with ribs of 1 ° -2 ° -3 ° protruding order. Irregular, pronounced side edges, sharp with straight edge and a rather narrow base; Of a longer form than broad; Quinquelobata and trilobata; Fairly open U-petiole breast; Upper lateral breasts not very deep; Lower side breasts (when present) shallow; Central lobe somewhat elongated with lateral lobes rather obvious; Corner at the top of the almost acute lobes; Thin flap, flat, with glaze surface on top; Light aracnoode tomato on flakes on the bottom page; Apparent but not very noticeable ribs; Light green; Often with arachnoid tomentum residue; Ribs of 1 ° -2 ° - 3rd order protruding enough; Irregular teeth more or less pronounced with a straight edge and a rather narrow base.
Bunch: medium or medium-large size (17-25 cm long); More or less compact appearance; Cylindrical-pyramidal shape with one or two wings; Visible peduncle, semi-woody, large; Of a generally compact appearance; Of cylindrical or cylindrical-pyramidal shape; Without or with one or two wings; Visible, robust, herbaceous or half-legged peduncle.
Acino: medium size (diameter 12-15 mm); Sometimes somewhat elliptical; Of a regular, rather uniform shape; Navel not very persistent; Very pruinous, black-violet color, consistent but not very thick; Pulp generally quite loose, though sometimes, especially in larger clusters, even compact or of good consistency; Colored juice in pink; Mid-length or long pedicels, light green; Average, obvious, green, sometimes reddish; Medium-short brush, reddish-brown, not very resistant to detachment; Almost elliptical; Ellipsoid in the most compact clusters; More or less regular, not very uniform; Navel not very persistent; Large, pruinose, black-violet color; Nearly fleshy meat; Slightly colored juice in pink; Slightly short pedicels, light green; Average-looking, green; Rather short brush, more resistant to detachment than in the "Sangiovese grosso".
|Caractéristiques du vin obtenu à partir de ce cépage
||With the sangiovese you get a ruby red wine, compact and lively. The scent is very intense and fine, fruity and floral, with marasca, viola and purple notes. The taste expresses an excellent balance between freshness, tanniness and alcoholicity, with important structure and great taste-olfactory persistence.
||It is one of the classic vines that enters the Chianti wine formula. Among the classic vineyards of Chianti is the fundamental one. In the typical mix of Chianti wine, it is within the range of zones ranging from 7/10. Among the various typical Chianti blends is the one containing 4/5 of black grapes (predominantly "Sangiovese" and a little "Canaiolo") and 1/5 of white grapes. It generally joins with "Black Canaiolo" (5-15%), "Malvasia" (5-15%) and "Trebbiano" (5-15%). It can also be obtained on its own, but if it gets a rather rough wine, it becomes too "orange" when aging.