Sangiovese
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Sangiovese - from the Latin sanguis Jovis meaning 'blood of Jupiter' - is one of the most widely planted varieties in Italy. The mainstay of Chianti and other Tuscan reds, it is found in Emilia-Romagna, for example, and in the south where it is generally blended with other grapes. In Tuscany's Brunello di Montalcino, only Sangiovese Grosso may be used. The wines bridge the gap between Nebbiolo from the north and Aglianico in the south, with their ed fruit flavours of cherry, strawberry and red plum, vibrant acidity and firm tannins that provide structure and ageing potential, and savoury notes of dried herbs, leather, tobacco and earthy undertones. Quite versatile with food, as with most good Italian wines, it pairs well with tomato-based pasta, grilled meats, aged cheeses and, in general, Tuscan cuisine. |
