Sangiovese
is best known for its production in central Italy, where it is the
primary variety in Chianti, Vino Nobile di Montepulciano, and Brunello
di Montalcino. Quality producers work hard to limit the vigor of
Sangiovese vines, restricting yields so as to harvest grapes with
greater concentration. Up until the early 1970’s, the Tuscan wine
business was poor, and little effort was put into developing high
quality, low production clones. Beginning in the late 1980’s, quality
began to increase as business improved and producers were able to invest
in the planting of better clones. With lesser clones and viticulture,
Sangiovese tends to produce tannic wines, without great color. The best
examples are highly aromatic, fragrant wines with nicely integrated
tannic structure.
Sangiovese
is best known for its production in central Italy, where it is the
primary variety in Chianti, Vino Nobile di Montepulciano, and Brunello
di Montalcino. Quality producers work hard to limit the vigor of
Sangiovese vines, restricting yields so as to harvest grapes with
greater concentration. Up until the early 1970’s, the Tuscan wine
business was poor, and little effort was put into developing high
quality, low production clones. Beginning in the late 1980’s, quality
began to increase as business improved and producers were able to invest
in the planting of better clones. With lesser clones and viticulture,
Sangiovese tends to produce tannic wines, without great color. The best
examples are highly aromatic, fragrant wines with nicely integrated
tannic structure.
