Vino Nobile and Rosso di Montepulciano hail from the town of Montepulciano, located about 20 miles east of Tuscany. This is primarily because the tannins take several years to soften. It is aged for a minimum of two years in oak barrels, and then for four months in a bottle. It is not available for sale until the fifth year after harvest in January and requires an extra year of aging in the cellar. It shows complexity, intensity, and richness, with aromas of cola, spice, and forest fruit. Brunello di Montalcino is a classic Tuscan premier wine found in a hilltop town called Montalcino. One of the finest expressions, and possibly the highest regarded, is the Brunello clone. In fact, in 1995 it became legal to produce Chianti with 100% Sangiovese. Located between Florence and Sienna in the heart of Tuscany, Chianti is home of the Chianti Classico, which is made of at least 80 percent of the Sangiovese fruit, rather than a mutation or blend as many others are. Below, we have listed and described a few of the more common blends of Sangiovese: 1. The finished product can be a fruit bomb or otherwise unpleasant tasting if blended before the tannins have had an opportunity to fully mature. Other vines are easy to overmatch when ripening. Because this grape is such a fragile fruit, much attention is required when blending. Many clones and mutations have developed across Italy, which has resulted in several different tasting varieties of Sangiovese. Sangiovese grapes grown in cool temperatures can create wines with under-ripe tannins and high acidity, which causes a much harsher taste. Although this fruit can grow in almost any climate, they do not tend to do their best in cooler environments. They tend to grow best when in shale, clay-based soils or limestone. These grapes bud early, are relatively thin skinned, and require warmth in order to fully ripen. The color of the wine will typically change as it ages: it starts out as purple when young, ruby until four or five years old, and then it gradually shades into garnet. New World versions typically have a fleshier fruit taste and a softer acidity. Sangiovese is known to have substantial tannins, herbal scents, and a fresh cherry fruit taste with a vibrant acidity. Today, these grapes produce a variety of Italian blends, including: Sangiovese is mostly grown in Central Italy, where it thrives on the Tuscany countryside. The Sangiovese grapes are a cross of the Calabrese Montenuvo grapes from southern Italy and the Ciliegiolo grapes from Tuscany. Here are a few things to know about this notable Italian wine. Whether you are a newbie drinker or a seasoned veteran, tasting guidelines for this popular drink can be helpful. This grape produces a fresh, humble tasting wine with several layers of aromas and flavors. The translated name has stuck through the years due to its reddish-orange tinted color. Its name can be translated to the blood of Jove, which caused many to believe the Sangiovese grapes were cultivated by the Romans and Etruscans. Sangiovese is one of the most highly regarded red wine grapes in the world, and is a staple in an enormous range of Italian wines.
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