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Sangiovese DOCG
Denomination: Le Marche › bordering Tuscany to the northwest
Sangiovese grapes are indigenous to Tuscany and Le Marche and most famous as the main component in Chianti. The basic blend of Chianti averages 70% Sangiovese along with 15% Canaiolo [red], and 15% Trebbiano [white]. It is also recognized in Vino Nobile di Montepulciano and used to make varietals wines such as Brunello di Montalcino, or Super Tuscans. Many vineyards are traditionally planted with this varietal mix and this can be seen in the Sangiovese frozen must UVA offers.
In some ways Sangiovese is to Chianti as Cabernet is to Bordeaux. Both form the base of wines normally blended with other varietals and both by themselves share a certain distinctive elegance and complexity, when well-made. Winemakers, experimenting the past few years with blends of Sangiovese, Cabernet Sauvignon and/or Merlot have succeeded in creating some excellent Super Tuscan blends commanding high prices. This has led to an increasing number of experimental Sangiovese vineyards being planted in North America. The best results so far have come from Napa and the Sierra Foothills region where proprietary blends of Cabernet Sauvignon and Sangiovese are following the Super Tuscan example.
The hills of Le Marche district south of Alba form the boundaries of Piedmont's finest vineyards. This is a kingdom that also offers UVA’s℠ Sangiovese: not that other important wines are lacking; Nebbiolo and Barbera, for example. Within the space of just a few kilometres the route takes in all the most famous towns and hamlets of the area, from Barolo itself to La Morra, from Monforte to Serralunga d'Alba, in a succession of ancient estates outlined by fields and vineyards.
characteristics ....
Sangiovese fruit is slow to mature and
late-ripening. With relative thick skins, it
does not mature well if panted above an
elevation of 1,500 feet. Sangiovese
vineyards with limestone soil produce
wines with more forceful aromas.
A hot, dry climate is where the varietal
thrives. Because these climactic criteria
generally enhance quality, rather than
quantity, it take careful cultivation and winemaking techniques to produce
excellent wine from this grape.
The flavour profile of Sangiovese is fruity,
with moderate to high natural acidity, a
medium-body and robust finish, The
aroma generally displays notes of
strawberry and plums with floral, violet, or
spicy characters.
Available as frozen must in 30L & 220L drums
Vineyard & varietal information
● Sourced from vines that are 25 to 30 years old
● The soil is clay and limestone and no irrigation is allowed.
● Grapes are sourced from three main areas: Castellina in Chianti, Montalcino, &
Le Marche (just north of Abruzzo)
● The law for growing Sangiovese calls for a single branch extruding from any single
trunk, with a maximum of 6 clusters per branch
● Plants must be less than 5000 per hectare and yield 6 to 7 tons per hectare
[2.5 to 3 tons per acre]
● Harvest done is strictly done by hand, sorted and de-stemmed on location
● Freezing facilities are less than 4 hours away from the vineyards
● Sangiovese grapes have think skin and produce wines with intense aromas,
ruby colour, with alcohol between 13 to 14% by vol.
● Traditionally fermented dry and should be aged in barriques for up to 18 months
● Wine made from Sangiovese grapes can age up to 10 years
Photo:
Brunello di Montalcino vineyards
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