The Difference Between Regional Styles of Sangiovese Across Tuscany
Sangiovese is a red grape variety that is primarily grown in the Tuscany region of Italy. It is one of the most widely planted grape varieties in Italy and is known for producing wines that are high in acidity, with moderate tannins and flavors of red fruit and earthy notes. However, the regional styles of Sangiovese can vary significantly across Tuscany, with each subregion producing wines with unique characteristics and flavor profiles.
Chianti
Chianti is perhaps the most well-known region for Sangiovese production in Tuscany. The Chianti Classico subregion, located in the heart of Tuscany, is known for producing Sangiovese-based wines that are elegant, with bright acidity, and flavors of tart cherry, earth, and herbs. These wines are often aged in large oak casks, which helps to soften the tannins and add complexity to the wine. Chianti Classico wines are required to contain at least 80% Sangiovese, with the remainder typically made up of other local grape varieties such as Canaiolo, Colorino, and Merlot.
Brunello di Montalcino
Brunello di Montalcino is another well-known subregion for Sangiovese production in Tuscany. Located in the southern part of Tuscany, Brunello di Montalcino is known for producing wines that are full-bodied, with intense flavors of dark cherry, leather, and spice. These wines are made from 100% Sangiovese, known locally as Brunello, and are aged for a minimum of four years before release, with at least two years spent in oak barrels. Brunello di Montalcino wines are known for their aging potential, with some vintages being able to age for decades.
Vino Nobile di Montepulciano
Vino Nobile di Montepulciano is a subregion located in the southeastern part of Tuscany, near the town of Montepulciano. While the name may suggest a connection to the Montepulciano grape variety, these wines are actually made primarily from Sangiovese, with small amounts of local grape varieties such as Canaiolo and Mammolo. Vino Nobile di Montepulciano wines are known for being medium to full-bodied, with flavors of dark cherry, plum, and tobacco. These wines are aged for a minimum of two years before release, with at least one year spent in oak barrels.
Carmignano
Carmignano is a subregion located just west of Florence, known for producing Sangiovese-based wines that are blended with small amounts of Cabernet Sauvignon and Cabernet Franc. These wines are known for their structure and complexity, with flavors of cherry, blackberry, and spice. Carmignano wines are aged for a minimum of two years before release, with at least one year spent in oak barrels. The addition of the Bordeaux grape varieties adds depth and complexity to the wine, making Carmignano wines unique among the Sangiovese-based wines of Tuscany.
In conclusion, the regional styles of Sangiovese across Tuscany are diverse and varied, each offering unique characteristics and flavor profiles. Whether you prefer the elegance of Chianti, the boldness of Brunello di Montalcino, the medium-bodied richness of Vino Nobile di Montepulciano, or the complexity of Carmignano, there is a Sangiovese-based wine from Tuscany to suit every palate.
