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The widely grown Italian grape variety Sangiovese is perhaps most familiar on the world stage as the principle ingredient of Chianti. It is nearlyalways blended with other grapes such as Canaiolo or Cabernet Sauvignon, but still retains its own characteristics.
At its best, Sangiovese has an aroma and flavour of bitter cherries, combined with a the strong herbal scent of oregano or rosemary. It tends to be light in texture and colour.
It is unfortunate that its reputation as a classic grape has been marred by the over-production and poor winemaking of large producers in central Italy, however a handful of quality growers have been able to demonstrate that Sangiovese can form that basis of an individual and long-lasting wine.
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