Jump to navigation Jump to search “Riminese” redirects here. For the Corsican wine grape that is also known as Niella, see Nielluccio. Italian wine grape variety that derives its name from the L’uva puttanella PDF sanguis Jovis, “the blood of Jupiter”.
Författare: Rocco Scotellaro.
Meditazioni autobiografiche e racconti personali che delineano una storia generale e una sociologia poetica del Sud italiano.
Sangiovese was already well known by the 16th century. Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. The translation of Sangiovese’s name sanguis Jovis, “the blood of Jove”, led to theories that the grape’s origins dated from Roman times. Early theories on the origin of Sangiovese dated the grape to the time of Roman winemaking. In 1738, Cosimo Trinci described wines made from Sangiovese as excellent when blended with other varieties but hard and acidic when made as a wine by itself. Sangiovese leaf from Red Willow Vineyard in Washington State.
Where the crossing between Ciliegiolo and Calabrese Montenuovo occurred is not known, with some believing the cross happened in Tuscany while other ampelographers suggesting it may have happened in southern Italy. Early ampelographical research into Sangiovese begun in 1906 with the work of Girolamo Molon. DNA analysis in 2001 also suggests a strong genetic relationship between Sangiovese and Aleatico, a grape variety predominantly growing in Apulia, though the exact nature of this relationship has yet to be determined. Sangiovese grapes in the Montalcino region of Tuscany. Sangiovese vineyards in the Val d’Orcia, Monte Amiata in the background. Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. The grape requires a long growing season, as it buds early and is slow to ripen.
The grape requires sufficient warmth to ripen fully, but too much warmth and its flavours can become diluted. For the best quality, yields need to be kept in check as the vine is notably vigorous and prone to overproduction. Soils with low fertility are ideal and help control some of the vigor of the vine. Planting vines in high densities in order to curb vigor may have the adverse effect of increasing foliage and limiting the amount of direct sunlight that can reach the ripening grapes. The high acidity and light body characteristics of the Sangiovese grape can present a problem for winemaking.
The grape also lacks some of the color-creating phenolic compounds known as acylated anthocyanins. 4 weeks to give the must more time to leach vital phenols out of the grape skins. A glass of Chianti made primarily from Sangiovese. While Sangiovese plantings are found worldwide, the grape’s homeland is central Italy. From there the grape was taken to North and South America by Italian immigrants. It first achieved some popularity in Argentina where in the Mendoza region it produced wines that had few similarities to its Tuscan counterparts.
Sangiovese planted in Italy in 1990, plantings of the grape began to decline. In Italy, Sangiovese is the most widely planted red grape variety. It is an officially recommended variety in 53 provinces and an authorized planting in an additional 13. The intense fruit and deep color of Cabernet was shown to be well suited for blending with Sangiovese but banned in many Italian DOCs. In the 1970s, the rise of “Super Tuscans”-wines that eschew DOC regulation in favor of the lower classification of vino da tavola-increased the demand for more flexibility in the DOC laws.
A glass of Brunello di Montalcino. From the early to mid-20th century, the quality of Chianti was in low regard. Today there is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker’s touch. Traditional Sangiovese emphasize herbal and bitter cherry notes, while more modern, Bordeaux-influenced wines have more plum and mulberry fruit with vanilla oak and spice.
In the late 20th and early 21st century, the Maremma region located in the southwest corner of Tuscany has seen vast expansion and a surge of investment from outside the region. The area is reliably warm with a shorter growing season. Sangiovese grown in the Maremma is capable of developing broad character but does have the potential of developing too much alcohol and not enough aroma compounds. Sangiovese can be made in a variety of styles, including the dessert wine Vin Santo. In the Romagna region of Emilia-Romagna, the same grape is called Sangiovese di Romagna and is widely planted in all the Romagna region east of Bologna. Like its neighboring Tuscan brother, Sangiovese di Romagna has shown itself to spring off a variety of clones that can produce a wide range of quality—from very poor to very fine. Sangiovese di Romagna adapts to different soil types, producing richer, more full bodied and tannic wines in the central provinces of Forlì and Ravenna and lighter, fruitier wines in the western and eastern extremes of the regions near the border with Bologna and Marche.
In France, while some producers in the Languedoc are now experimenting with the variety, Sangiovese has a long history on the island of Corsica where it is known as Nielluccio. In Greece, producers in the northeastern wine region of Drama in East Macedonia and Thrace are experimenting with oak-aged “Super Tuscan” style blends of Sangiovese and Cabernet Sauvignon. Sangiovese grapes ripening during the period of veraison in Amador County, California. Early results in the late 20th century, were not very promising for California winemakers. Poor site and clonal selection had the grape planted in vineyards that gave it too much exposure to the sun, producing wines that had little in common with the wines of Tuscany. A California Sangiovese from Amador County in the Sierra Foothills.