Sangiovese, Sardinia

In addition to being the symbol of Tuscany for wine, Sangiovese is the most widespread grape variety in Italy today with almost 72,000 hectares of vineyards. A massive presence justified by the great adaptability of Sangiovese and by enviable organoleptic capacities, perfect for the creation of pure wines or blends of great value. This is the case in which Sangiovese appears in appellations such as Carmignano, Rosso Piceno , Rosso Conero, Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Sangiovese di Romagna. Today, however, Sangiovese is diversified into many clones, which can be identified in two large groups: Sangiovese Grosso ( Brunello di Montalcino, Prugnolo Gentile di Montepulciano, Sangiovese Grosso di Lamole, Sangiovese Romagnolo) and Sangiovese Piccolo. Sangiovese remains an extremely adaptable grape and capable of acclimating itself to very different pedoclimatic conditions, always guaranteeing the creation of distinctly territorial wines.

With its origins for a long time shrouded in mystery, Sangiovese is today considered, also thanks to the analysis of its DNA, a probably spontaneous cross between Ciliegiolo and a vine from Southern Italy: the Calabrese di Montenuovo. Sangiovese prefers sunny places with a cool and breezy climate, while it becomes expressive if grown on poor soils, rich in skeleton and with a good percentage of limestone. Sangiovese can thus be counted as a gritty and impetuous wine, with marked tannins, a marked acidity, medium body and great concentration. Its versatility provides, in the case of Chianti Classico, for example, a basic version, a Riserva and a Gran Selezione, all suitable for making Sangiovese's response to different ripening periods known. However, the generic notes on the bright ruby red color, the characteristic aromas of cherry, violet, morello cherry, blood orange and ripe red fruit remain valid. It produces ample wines on the palate, with medium or full body, with a pronounced and moderately reduced tannic presence even in the most worked versions, as well as being able to ensure good freshness and aromatic persistence.

Buy Sangiovese

For those who love wine and retain a true passion for Italian wine, Sangiovese is undoubtedly one of the most authentic expressions of the territoriality of the Peninsula. Buying Sangiovese online means first of all knowing its chosen territory, Tuscany, which has been successfully growing this variety for hundreds of years, so much so that it has attracted great public attention both towards the blend and the food and wine tourism that affects many areas of the region. . Another reason to buy Sangiovese is the fact that it is suitable both as a table wine and as a meditation wine: versatile and authentic, capable of reserving many surprises and surprising despite its recognizable identity. In summary: buying Sangiovese online means owning one of the treasures that the world envies the Italy of wine.

What are the Sangiovese varieties?

If we analyze the types of Sangiovese grown in Italy, we realize that under the genetic profile there are some differences that make it possible to place different clones in the same family, i.e. plants that retain a genetic material similar but not identical to the plant of origin. In the case of the famous Sangiovese B-Bs 11 clone we are faced with a selection of Sangiovese that has made the history of Brunello di Montalcino with Biondi Santi. Naturally, the possibility of creating clones by companies, as well as their subsequent registration in the National Register of Varieties, must contemplate the real peculiarity of the clone reared in terms of resistance to diseases and adaptation to the terroir. In the particular case of Tuscany, it seems that the weaknesses of Sangiovese cultivated up to the 70s of the last century had also contributed to the birth of the Super Tuscans, in which the improvement of international blends would have corrected the improper properties of Sangiovese and pushed towards investment in clonal selection.

What is the characteristic flavor of Sangiovese?

The organoleptic recognition of Sangiovese largely depends on a distinct and easily traceable flavor. The characteristic flavor of Sangiovese includes blood orange, violet, cherry, ripe red fruits, but also tomato, licorice and balsamic notes which, combined together, determine a structured palate, with pronounced acidity that gives tension and strength, while gradually releasing hints of green and refreshing notes such as oregano.

Where is the Sangiovese grape grown?

There are many regions where the Sangiovese grape is cultivated and widely spread. These include Tuscany, Marche, Lazio, Emilia-Romagna, while beyond the national borders Sangiovese is grown in Corsica, California, Argentina and Australia.

Sardinian wine is produced in one of the most interesting areas of Italy from a wine-making point of view, not only for the territory, divided between the Mediterranean climate of the coasts and the temperate one of the interior, but above all for the massive presence of native grapes. Unique, to the point of being one of the few areas in the world where there are still ungrafted grapes, this region is full of contrasts, with the vineyards of Carignano del Sulcis that have their roots in the sand of the coast and only one DOCG in the whole region. Small and large producers have made Sardinian wines known all over the world, with authentic jewels acclaimed by the public and critics such as Turriga by Argiolas and Terre Brune by Santadi.

Sardinian white wines

Vermentino is certainly the most famous Sardinian white wine, although it is necessary to distinguish between Vermentino di Sardegna Doc, which can be produced throughout the region, and Vermentino di Gallura, the only DOCG in Sardinia, born in the provinces of Olbia Tempio and Sassari. , which is not only one of the best white wines in Italy, but is produced in different types, including sparkling wine and passito. Notable expressions of the territory are also the Nasco and the Nuragus of Cagliari, and above all the Vernaccia di Oristano, a complex white also ideal for long aging. Excellent results from native white berried grapes both for Metodo Classico and Charmat method sparkling wines, such as Torbato and Vermentino, and for dessert wines, such as Malvasia di Bosa and Moscato di Sardegna.

Sardinian red wines

The most famous Sardinian red wine is undoubtedly Cannonau, brought to the island by the Spaniards (where it is still known as Alicante), which is divided into classic (if grown throughout the Nuorese and Ogliastra area) and in sub-areas Oliena, Jerzu and Capo Ferrato. The other autochthonous red berried grape is Carignano del Sulcis, which gives life to red and rosé wines, which in the appellation are also available in the Riserva, Superiore, Novello and Passito types. Not to be forgotten then, the red berried grapes such as Bovale and Cagnulari which, grown as sapling, are vinified in purity for very typical reds, and combined with other grapes in appellations such as Cagliari Doc and Terralba Doc. Last but not least the red Monica is important, which seems to have arrived in Sardinia thanks to the Camaldolese monks around the year 1000 and which is now produced all over the island.

What are the Sardinian DOCG wines?

In Sardinia there is only one DOCG and it is Vermentino di Gallura DOCG, but there are 19 DOCs and 15 IGTs capable of satisfying all palates. The most famous appellations are undoubtedly the Vermentino di Sardegna DOC, the Cannonau di Sardegna DOC and the Carignano del Sulcis DOC, but there is no shortage of excellence even among sweet wines with authentic gems such as Malvasia di Bosa DOC and Moscato di Sorso- Sennori DOC.

What are the best Sardinian wines?

The best Sardinian wines famous all over the world are the Terre Brune di Santadi, a masterpiece given to the island by the great enologist Giacomo Tachis, the Turriga di Argiolas, awarded by national and international guides and the Marchese di Villamarina, but also with white wines such as the Vermentino of Capichera.

What is the best match for a typical Sardinian red wine?

Sardinian red wines, so rich in character and with well-present tannins, are perfect in combination with complex and structured dishes, such as aged cheeses and above all meat dishes. Perfect with the taste of grilled meat, whether it is pork and beef, whether it is game and wild boar, they are definitely to be tried with aged cheeses and rustic dishes rich in taste, especially in the case of reserves or long-lasting wines ageing like Turriga.