Sangiovese

Sangiovese is the most important grape variety in central Italy - especially in Tuscany. So far, New World winemakers have had a difficult time getting Sangiovese acclimated to the warmth and sunshine of their vineyards. Although a few vineyards in California, Australia and Argentina have managed to produce some good Sangioveses, for the moment there is nothing to equal the wines from Italy.

Sangiovese is the principal variety behind Chianti, Italy's most famous red wine, and is responsible for its tea-like bitter twist and its cherry and plum fruit. Chianti is usually made up from Sangiovese as the varietal base, with a selection of Cannaiolo (red), Trebbiano (white) and Malvasia Toscana (white).

Sangiovese is fruity, with moderate to high natural acidity and a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness. The aroma is generally not as easily identifiable as Cabernet Sauvignon, but can have a strawberry, faintly floral, violet or plummy character, with sweet cherry and leather tones.

Like the great Pinot Noirs of Burgundy, great Sangiovese-based wines from Tuscany (for example Chianti Classico), are somewhat light in body and colour, and can improve for many years in the bottle. Also like the great Burgundies, many of these Sangiovese wines can be perfectly enjoyable before their fifth birthday. Big, heavyweight wines like Brunello di Montalcino and Vino Nobile di Montepulciano are made entirely from Sangiovese. These world-class wines do need aging, as do the best Chiantis.