Sangiovese grapes Sangiovese is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove". The most accreditated theory about the origin of Sangiovese is in Romagna in the Town of Santarcangelo where the Roman was used to store the wine in Grotte Tufacee ( caves) inside the Mons Jovis.
Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern "Super Tuscan" wines like Tignanello. Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels.
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