Sangiovese

Sangiovese is grown throughout Italy. Although it is especially prominent in the regions of Tuscany and Emilia-Romagna, where it is used to produce some of the country's most famous wines, it is widely planted throught out central Italy. Outside Italy, it can be found in the French island of Corsica, where it is called Nielluccio. In Australia, New Zealand and the USA, there are some experimental plantings of the variety, however, it does not enjoy the same popularity as in its homeland of Italy. Sangiovese is a relatively easy grape to grow, although it can be prone to disease, such as downy mildew and oidium. It prefers warm, sunny climates and well-drained soils. The grape is usually harvested in late September or early October. In the winery, it is typically fermented in stainless steel tanks and then aged in oak barrels for several months to a year. The character of Sangiovese-based wines varies greatly from region to region. In Tuscany, the wines tend to be full-bodied and deeply colored, with flavors of black cherry, tobacco and herbs. In Emilia-Romagna, the wines are typically lighter-bodied and more approachable, with notes of red cherry, dried herbs and spice. Sangiovese pairs well with a variety of foods, including grilled meats, tomato-based pasta dishes and hard cheeses. It is also a good match for red sauces, mushrooms and earthy vegetables.