History of the Sangiovese grape between Tuscany and Romagna

The name Sangiovese originates in the Etruscan era from the expression ' sanguis Jovis' or Blood of Jupiter. This etymology would declare Romagna as its area of ​​choice, to be precise in the surroundings of Monte Giove, near Sant'Arcangelo di Romagna. Indeed, there is news of the sale of Sangiovese wine in 1721 thanks to a document found in the archive of the Zaldi Nauli family. Its roots in Tuscany are instead more obscure, where it is difficult to find a precise place of origin; what is certain is that in this region it has spread most, also giving rise to the most famous and prestigious expression of Sangiovese. Time passes and in 1590 Gianvettorio Soderini talks about Sangioveto defining it: " a juicy vine full of wine [...] that never fails ". The canvas by Bartolomeo Bimbi which depicts a grape then called Sangioveto dates back to the end of the eighteenth century. It is only from the 19th century that the term Prugnolo begins to be cataloged among the vines of Italy and the term Prugnolo begins to spread in the area of ​​Montepulciano, in the province of Siena. Two different terms therefore begin to distinguish themselves: Sangioveto in Tuscany - assimilated to Prugnolo and Brunello - and Sangiovese in Romagna.

The diffusion of Sangiovese

Sangiovese is the most cultivated red berried grape in Italy with more than 70,000 hectares of vineyards, the equivalent of over 10% of the national vineyard soil. It has spread homogeneously in all the regions of the center and in a less substantial way in the south of Italy: it is present in all the wine-growing areas of Tuscany, in Romagna, in the Marche, in Umbria, in Lazio, in Abruzzo, in Molise , in Puglia and in Basilicata, with a presence also in Sicily, Sardinia and Campania. The Sangiovese variety finds its terroir of choice in Tuscany , where it has been cultivated for centuries to produce quality wines. Just think that there are over a hundred DOCs that include the presence of Sangiovese in the blend and as many as 4 DOCGs that have purity as the protagonist and not this grape, namely: Chianti, Vino Nobile di Montepulciano, Carmignano and Brunello di Montalcino. Moving on instead to Emilia-Romagna wines, Sangiovese has found a welcoming and noble home in the Romagna area , in particular between Forlì and Faenza, where it gives life to generous and gastronomic expressions; a striking example is the Sangiovese di Romagna Marta Valpiani or that of Cantina San Biagio Vecchio.

What does Sangiovese taste like and what do I drink it with?

The taste of Sangiovese can vary according to the production area, but it is generally a medium structured wine, with notes of red fruit - in particular black cherry, blackberry and plum - and violet in its youth and spicy and tertiary aromas, especially vanilla and licorice , but also coffee and chocolate, if drunk over time, perhaps after a medium or long aging in wooden barrels. On a gustatory level , Sangiovese is harsh and initially angular , so the producers have tried to soften this tension by adopting different types of oenological practices, first of all the rest in wood, but also the addition of international varieties (Merlot and Cabernet Sauvignon on all) in the assembly, in order to make sipping easier. In fact, it is no coincidence that grapes such as Colorino, Canaiolo and Mammolo were widely used in the historic blend of Chianti. Antonio Camillo's Rosso Toscana IGT , a juicy and balanced blend of Sangiovese and Ciliegiolo is a splendid example, as is Buondonno's Rosso Toscana IGT which combines the Sangiovese grape with a little Merlot.

Sangiovese is a wine that can be appreciated both alone and accompanied with various dishes, giving a touch of elegance to every meal. In Tuscany it is customary to consume bread without salt, called sciocco or sciapo, a perfect base for the new extra virgin olive oil and for the local cured meats which, unlike bread, have flavor and sapidity to spare. A glass of Sangiovese in bag in box, tapped directly into the glass or decanted into a jug or into the characteristic flask, will certainly help to close the tasting in a graceful and harmonious way. Another typical dish of Tuscan cuisine is undoubtedly ribollita, the well-known soup made with black cabbage, chard and stale bread, but also pappa al pomodoro, a warm and soft soup, in praise of recycled peasant cooking. A glass of 'Piero Rosso' Toscana IGT from Fattoria Pomona, a blend of Sangiovese and Cabernet Franc is what you need to accompany these tasty and comforting dishes. For the more carnivorous, however, a classic Florentine steak, a cut of veal or scottona meat, typically of the Chianina breed, or a mixed grill outdoors during the summer season cannot be missing.

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