Sangiovese
The legendary Italian and, more specifically, Tuscan grape variety Sangiovese has a unique and instantly noticeable blood colour. In fact, its name comes from the Latin for “blood of Jupiter” (sangue is Italian for blood and Giove for Jupiter). Producing the greatest Chianti, as well as Vino-nobile-di-Montepulciano and Brunello-di-Montalcino, Sangiovese is sometimes called Brunello in southern Tuscany. Its aromas are quite different from other grape varieties, with markedly fruity notes of Morello cherry and raspberry, but also earthy and even dried tea leaf notes. It gives wines with enveloping tannins, sometimes with a remarkable touch of acidity and a hint of bitterness. They pair perfectly with the traditional tomato-based cuisine found all over Italy where Sangiovese has been cultivated since the Etruscans. Flourishing in the limestone soils of Tuscany and the surrounding regions, Sangiovese is capable of producing wines that are among the best in Italy and the world. Among the greatest Italian producers are Angelo Gaja, Biondi-Santi, Castello di Ama and Chiara Condello. It's worth noting that Sangiovese can also be blended with other grape varieties, such as Cabernet Sauvignon, producing what are sometimes called “super-Tuscans”. It is also found in Argentina and the United States. In Corsica, it is known as Nielluciu.
