A legendary Italian grape, more precisely from Tuscany, the Sangiovese varietal produces wine that is striking in its blood-red colour. Indeed, the origins of this word are the Italian words ‘sangue’, which means blood, and ‘Giove’ which means Jupiter. Used to make the finest Chiantis, as well as Vino Nobile di Montepulciano and Brunello di Montalcino (also known simply as Brunello in southern Tuscany), this grape certainly has its own flavour profile, with notes of Morello cherry and raspberry alongside earthy aromas. All of this is enveloped in tannins often lifted by a certain acidity and bitterness. A result that pairs well with the tomato-based cuisine for which Italy is lauded. It has been grown since the time of the Etruscans, after all!
Cultivated in the chalky soils of Tuscany and its neighbouring regions, these wines are apt to be placed among the best wines of Italy and even the world. Sangiovese can also be blended with other varietals like Cabernet Sauvignon to give what are sometimes known as ‘Super Tuscans’. It is also grown in Argentina and the US. In Corsica it is called Niellucio.
Muscat blanc à petits grains