Sangiovese is a red grape variety, the most popular one in Italy, dominantly planted in central Italy and particularly in Tuscany.
Sangiovese flourishes in several regions of Tuscany, one of which is Chianti. The name Chianti, an Italian DOCG classification (Denominazione di Origine Controllata e Garantita), characterizes the wine that is produced within the Chianti region, mainly from the Sangiovese grape. The Chianti region covers a valley located in the foothills of Apennines, stretching between Pisa, Florence & Siena, between the sunny, sloping hills of Tuscany.
Back in the 14th century, the earliest known records note Chianti not only as a red but also as a white wine, taking its name from a military league called “Leda del Chianti“, which had been formed around 1250, in the area of Sienna.
Chianti is the oldest Protected Designation of Origin in the world. The legislation of Cosimo III de’ Medici (Grand Duke of Tuscany) in 1716 defined the first controlled designation of origin for Chianti, currently the heart of the modern DOCG Chianti Classico (a sub-region with stricter regulations related to production restrictions than Chianti). This distinction lasted until 1932, when a first expansion of the Chianti zone was legislated by the Italian Government, followed by another one in 1967, which resulted to a very large area within the Central Italy.
In the same year (1967), a requirement of 10-30% concentration of white wine grapes in Chianti was also registered into the original DOC regulations. Part of these grapes were coming from Malvasia, the known ancient Greek variety, but most of them were coming from Trebbiano (also known as Ugni Blanc in France), that makes an almost flavorless and best distilled wine. And it was not until 2006 that white wine grapes were outlawed from Chianti Classico only.
Sangiovese is the predominant variety in Chianti, but wines are often blended with small quantities of other black varieties, either French or Italian. Since 1996 the blend of Chianti has been 75-100% of Sangiovese, up to 10% of Canaiolo and up to 20% of any other approved red grape variety such as Cabernet Sauvignon, Merlot or Syrah.
The name Sangiovese comes from the Latin “Sanguis Jovis”, meaning “Blood of Zeus”. Indeed, the wines produced by this variety range in color from brick red to copper-tinged and can be quite concentrated, similar to blood.
Chianti was formerly bottled in a short and thick container, the traditional Fiasco, a typical Tuscan wine container since the mid-14th century, but currently Chianti is usually bottled in more standard-shaped wine bottles.
In the early 19th century, the research of the Italian agronomist Girolamo Molon showed that various clones of Sangiovese can be broadly classified to Sangiovese Grosso and Sangiovese Picollo. Sangiovese Grosso is said to produce high quality, slow maturing red wines.
Although Sangiovese is very well known, only recently, in 2004, were the origins of this grape variety discovered. The theory present Cilegiolo and Calabrese Montenuovo to be the ancestors of Sangiovese, originated from Central Italy and Calabria, respectively.
Well, that’s enough with history, milestones and regulations! Now, let’s talk about flavour and taste…
It was my great pleasure to receive a typical Chianti as a gift from an adorable cousin of mine. Thankfully, he minded to bring a bottle of a prominent wine from his pass through Tuscany.
Vinification in stainless steel tanks at a controlled temperature of max 25oC and subsequent maturation in cement vats resulted to a typical organoleptic profile that delights all senses !!
- Name / Vintage: Chianti Tenuta il Campo 2021
- Winemaker: Cantine Terredagoli
- Wine Region / Country: Chianti DOCG / Italy
- Style: Still Dry
- Varieties: 75% min. Sangiovese with the addition of other complementary red varieties
- Alcohol by volume: 13%
RedAppearance: Medium, bright ruby color with good transparency and violet reflections
Nose: Aromas of dark cherry & ripe plum, with floral notes of violet and hints of soil & mushrooms
Palate: Notes of red and black cherries and berries (cranberry & tart raspberry) with rather lively, smooth tannins
Medium to long aftertaste
Food match: Ideal with red meat dishes, cured meats, lightly matured cheeses and savoury first courses.
Serving temperature: 18oC
