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Sangiovese is a red wine grape variety originating in Italy. It is most famous as the main component of the Chianti blend in Tuscany, but winemakers outside Italy are starting to experiment with it. Young sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels.

The name derives from sanguis Jovis, "the blood of Jove" - it is also known as Sangiovese grosso, Brunello, Morellino, Prugnolo, Prugnolo gentile, San Gioveto, Sangioveto, Tignolo, Uva brunella, Uva Canina, Uvetta. ^[1]

Contents 1 History 2 Distribution and Wines 2.1 Australia 2.2 Italy 2.3 USA 3 Vine and Viticulture 4 References 5 See also

Sangiovese appears to have originated in Tuscany, where it was known by the 16th century. Recent DNA research by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic.^[2]

There are 14 clones of Sangiovese,^[3] of which Brunello is one of the best regarded. There was an attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families, but there seems to be little evidence to support this distinction.^[3]

Sangiovese is becoming increasingly popular as a red wine grape in Australia, having been introduced by the CSIRO in the late 1960's.^[1] This is part of a growing trend in Australia to use a wider range of grape varieties for winemaking. Some wineries also use Sangiovese to make rosé wines. 2006 was the first year that an Australian wine maker made a dessert style Sangiovese. Called the "Dolce Nero" (sweet black - not to be confused with the synonym for Dolcetto or Douce Noir) this new style is made by Hamiltons Bluff wines in Canowindra NSW.

The traditional home of Sangiovese is in Tuscany, although it has spread to other regions of Italy. Although it can be found as a varietal, and as a single-variety wine such as Brunello di Montalcino or Sangiovese di Romagna, Sangiovese is most often found as the major component of blends such as Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Morellino di Scansano. The grape is also used to make some modern "Super Tuscan" wines like Tignanello.

Nowadays practically all Sangiovese in Tuscany is either Brunello or a very similar clone.

Italian immigrants brought Sangiovese to California in the late 1800's ^[3], possibly at the Segheshio Family's "Chianti Station," near Geyserville. But it was never considered very important until the success of the Super Tuscans, since when there has been renewed interest in the grape.

Sangiovese vines are generally quite vigourous and disease resistant, but the berries are prone to rot. The small blue-black grapes are slow to ripen and thrive in hot, dry climates, but it is easy to produce quantity at the expense of quality.

• Indigenous Wine Grape Varieties of Tuscany

• Italian wine
• Chianti
• Australian wine