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	Sangiovese - Wikipedia, the free encyclopedia
		Sangiovese (synonyms: Sangiovese grosso, Brunello, Uva brunella, Morellino, Prugnolo, Prugnolo gentile, Sangioveto, Tignolo and Uva Canina) is a red wine grape variety originating in Italy where it is now recognised as a superior variety.
		The traditional home of Sangiovese is in Tuscany, and it is the major component in blends such as Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Morellino di Scansano.
		Sangiovese is becoming increasingly popular as a red wine grape in Australia.
	en.wikipedia.org /wiki/Sangiovese (257 words)

	Sangiovese - DiWineTaste
		Sangiovese is found in most of the wines from central Italy and it is virtually found in every red wine from Tuscany, Umbria and Marches, most of the times vinified as monovarietal as well as being used, in different percentages, together with the local grapes of every region as well as with international grapes.
		Sangiovese is a late ripening variety, has a good capacity of adaptation in many types of soils, however it prefers soils with a good percentage of limestone capable of exalting its best and elegant aromas as well as its best qualities.
		Sangiovese wines are generally aged in casks - according to the typical tradition of central Italy - however modern enological practices have favored the introduction of barrique which is now very used with wines produced with this grape.
	www.diwinetaste.com /dwt/en2004123.php (4125 words)

	Sangiovese Wine (Site not responding. Last check: 2007-11-01)
		Sangiovese is a red wine grape that can be grown in a variety of California climates.
		Sangiovese aromas and flavors are raspberry, strawberry, and sometimes spice.
		Sangiovese wines of California are slightly acidic, with little or no tannins and thus a very food-friendly wine.
	www.winecountrygetaways.com /sangiovese.html (126 words)

	Sangiovese
		Sangiovese is the #1 varietal in Italy with 247,000 acres, 10% of the entire wine grape crop.
		The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness.
		This has led to an increasing number of experimental Sangiovese vineyards being planted and, as of 1991, there were 200 acres in California.
	winepros.org /wine101/grape_profiles/sangiovese.htm (715 words)

	Reports from our Readers - wineloverspage.com
		Sangiovese is found in many regions and wine-growing areas of Italy, and it is recommended or required as either a blending or a primary grape variety in over 150 DOC wine appellations nationwide.
		Sangiovese requires limestone-based soils with balanced content of clay and schist, constant sunlight (but not heat and overly high temperatures) and regular day/night temperature variation (especially throughout the final part of the growing season).
		Sangiovese is by no mean to everybody's taste, but it's likely to be the ultimate varietal wine for consumers in search for aromas that are luminously Mediterranean, soberly delineated and lithely floral and "berryish," and for those who are in search for invigorating acidity, acute salinity and extreme gastronomic versatility.
	www.wineloverspage.com /reports/sangiovese.phtml (2857 words)

	What is Sangiovese?
		Sangiovese is a widely cloned grape variety, with some of the more popular clones having considerable notoriety on their own strength.
		This has led to a wide range of experimentation amongst wine makers, including the addition of Cabernet Sauvignon to the Sangiovese, creating the exceptional wines known as “super Tuscans.” In California, Sangiovese is growing in popularity as a single-grape varietal, with a number of vineyards producing very well-received wines from the grape.
		Sangiovese colors quickly, moving through the spectrum within a few years to arrive at a light ruby wine with subtle shadings of orange.
	www.wisegeek.com /what-is-sangiovese.htm (403 words)

	Sangiovese
		Genetically highly unstable, it is thought to have split in the early 1800s into two subvarieties, the superior Sangiovese Grosso and the Sangiovese Piccolo, and then into many clonal variations, some of which append a place name to Sangiovese.
		Sangiovese is a moderatly warm-climate vine which is neither highly vigorous nor very productive.
		Clay soil can yield good examples, but the finest come from vines planted in a crumbly shale called “galestro” and in a limestone clay called “alberese.” The fruit is low in color and extract, high in acid and tannin, only moderate in sugar and alcohol, and earthy rather than fruity.
	www.kobrandwine.com /grape_library/show_grape.php?g=Sangiovese (368 words)

	D'Agostini Winery - 1995 Sangiovese
		Sangiovese is one of the two red grapes (the other being Nebbiolo) in Italy, where it is extensively planted, particularly in the central and southern regions.
		Sangiovese wines vary immensely depending on where the grapes are grown, how they are grown, the yield allowed, and which of the many sub-varieties they are made from.
		Sangiovese can make a wonderfully rich and full-bodied wine in warm years, but it tends to have a lean structure and rather high acidity in cool ones.
	www.armagan-champagne.com /dagostini/sang.htm (409 words)

	Sangiovese a star Italian wine grape variety
		Sangiovese is one of the stars of the Italian wine grape varieties now making their mark in Australia.
		It was soon discovered that the use of Cabernet Sauvignon as the minor component with Sangiovese leads to outstanding results.
		Sangiovese is the only variety permitted in the famous wines from Brunello di Montalcino, which are regarded as among Italy's best.
	www.vinodiversity.com /sangiovese.html (598 words)

	Ciao, sangiovese! Getting to know the grape that's behind the Chianti name
		Sangiovese is a major player in a number of other Italian wines, including the so-called Super Tuscans, and it is emerging as a varietal in California.
		Some of sangioveses woes may be due to the very nature of the grape and American expectations of what a red wine should be.
		Sangioveses singularity, its refusal to mirror the big wines now in fashion, is part of the charm for Tom Hyland, Italian wine expert and owner of North Shore Wine Education.
	www.azcentral.com /home/wine/articles/1012chianti1012.html (1159 words)

	Sangiovese - Appellation America
		Sangiovese has proved successful in a wide range of California’s viticultural areas, producing medium-bodied wines with classic prune, cherry character aromatics and pleasant acidity.
		Investigating the many clones can be dizzying and difficult, as most wines made from Sangiovese in Tuscany are blended with everything from the prestigious red grape Cabernet Sauvignon, to one of the least noble white varietals, Trebbiano.
		Sangiovese tends to be rather lightly-pigmented (the Brunello clone being a notable exception) and the wines -- even younger examples -- often cast a slight orange tinge at their margin in the glass.
	wine.appellationamerica.com /grape-varietal/Sangiovese.html (404 words)

	*Northwest Sangiovese
		This averages 70% sangiovese as the varietal base (along with 15% canaiolo [red], and 15% trebbiano [white] and sometimes a little colorino [red]).
		In some ways sangiovese is to Chianti as cabernet sauvignon is to Bordeaux.
		The official classification of Chianti itself demonstrates the widely fluctuating range of Sangiovese quality from those identified as ordinary vino di tavola to the highest classico superiore.
	www.northwest-wine.com /northwestwinesangiovese.html (699 words)

	Chappellet Winery - Estate Sangiovese (Site not responding. Last check: 2007-11-01)
		In 1989 Chappellet planted 8 acres in Sangiovese grapes.
		This wine is made in the vineyard; Chappellet drops nearly half the crop of fruit in early August, allowing the remaining clusters to ripen fully and develop rich flavors and strong sugars.
		"Even Sangiovese is not immune to the California tendency for overripeness as this intense, concentrated, nearly late harvest version of the grape proves.
	www.chappellet.com /html/estate_sangiovese.html (282 words)

	Restaurant Report - IMPORTERS WORLD... A report from VINITALY 1998
		For Sangiovese, the selection of the correct vineyard site is important, so the danger is that we will see greater quantities of more indifferent Sangiovese based wines produced if the variety is widely planted by growers.
		Sangiovese is a grape widely planted, reminding me of the Grenache in France and the Periquita in Portugal.
		Sangiovese will continue to be the most important grape in Tuscany in terms of quantity and quality of production.
	www.restaurantreport.com /Features/ft_vinitaly.html (2168 words)

	Sangiovese 2000
		His Sangiovese plantings on our Home Ranch are the oldest in America, dating back to 1910.
		Although Sangiovese typically grows vigorously, the low yielding, shallow soils of our Home Ranch, combined with our small-berried clones, produce wines of intense varietal character.
		Sangiovese's fabric and fineness reveals itself with age.
	www.sonic.net /~psegh/Sangiovese2000.html (367 words)

	Benessere Sangiovese Napa Valley - St. Helena
		In a recent interview, Dearden suggested that Sangiovese may take as long to flourish in California as it has taken Pinot Noir.
		Dearden’s soils are comprised of gravelly clay, bale loam, and sandy bands that are 3 to 4 feet deep with drain tiles that absorb heavy rains or overflows from the nearby river.
		Sangiovese was the flavor of the month back in the 1980s.
	wine.appellationamerica.com /wine-review/Benessere-Sangiovese-Napa-Valley.html (974 words)

	Origin of Sangiovese (Site not responding. Last check: 2007-11-01)
		For many of us who have a keen interest in the growing and wine making of Sangiovese grapes, this is a monumental discovery, especially for those in Tuscany who have declared Sangiovese to be a Tuscan autochthonous grape with enological folklore origins.
		The news that researchers found the species of vine from which originated Sangiovese vine was published during the international symposium on Sangiovese wine organized by Arsia (Tuscany's regional agency for agriculture) in Florence.
		The discovery of Sangiovese's ancestors was reported by researcher José Vouillamoz of the agrarian institute San Michele All'Adige, who presented a report entitled "Sangiovese's genetic relations".
	www.sdaws.org /Growing/Sangiovese.htm (357 words)

	The Wine News - Seduced by Sangiovese
		Sangiovese's history in America is spotted with numerous incidents of "suitcase importation," an extra-legal means of importing the grape and spurring its cultivation in California.
		The tonnage of California sangiovese crushed in 1996 was double that crushed in 1995, and the plantings of as-yet non-bearing vines indicate that the next few years will witness a similar increase in tonnage.
		Shafer's Firebreak is so-named because the vineyard that hosts the sangiovese was planted to serve as a firebreak to protect the home-stead against another of Napa's fierce fire storms.
	www.thewinenews.com /octnov97/sangseduce.html (1509 words)

	PETERSON WINES - SANGIOVESE (Site not responding. Last check: 2007-11-01)
		After the fermentation is complete, we drain and gently press the Sangiovese must, allow the wine to thoroughly settle and put the wine in older French oak barrels.
		The wine is racked off the naturally occurring sediments as often as is necessary until the tannins recede and the wonderful and unique Sangiovese fruit comes to the front, at which time we bottle the wine, unfi ned and unfi ltered, of course.
		Our Sangiovese, as full flavored and balanced as it is, really wants to be drunk with food, especially dishes with tomato and/or peppers as this is truly a wine to refresh your palate after each bite.
	www.petersonwinery.com /sangiovese2001.html (475 words)

	Sangiovese gives way to Cabernet - Atlas Peak
		The idea is to throw off the yolk that Sangiovese has wrapped around their necks, and to prove that great Cabernets and Chardonnays can indeed be grown and produced on Atlas Peak.
		Atlas Peak Vineyards itself doesn’t even produce a Sangiovese any longer as it too disengages from Antinori; although it still grows about 125 acres of the variety, which is just about all that is left in the area’s almost 1,500 acres of planted land.
		Once known primarily for Zinfandel, and then Sangiovese, the appellation is now producing varietals used to create red Bordeaux-style wines – Cabernet Sauvignon, Cabernet Franc, Petite Verdot, Malbec and Merlot; in addition to others including Syrah, Marsanne, Chardonnay, Sauvignon Blanc, as well as Sangiovese.
	wine.appellationamerica.com /wine-review/Sangiovese-gives-way-to-Cabernet.html (1621 words)

	Sangiovese (Site not responding. Last check: 2007-11-01)
		When Sangiovese is blended with Cabernet Sauvignon, and to a lesser extent Merlot or Syrah, a “Super-Tuscan” wine is created.
		Aging: Sangiovese is best consumed within two to four years of its vintage (year of harvest).
		More traditionally, Sangiovese wines are best matched to red meats, wild game and vegetables that are roasted or grilled with olive oil, herbs and garlic.
	www.raffaldini.com /grapes.shtml (377 words)

	Sangiovese Wine with Food
		Sangiovese is the workhorse grape of Chianti and Italy's leading variety.
		It is medium bodied with a firm, dry texture and a tannic backbone that allows for moderate aging, a dozen years or more with full-bodied styles, though five to eight years is usually the optimum.
		Sangiovese has a floral bouquet, which many describe as that of violets, something I've never noticed myself.
	www.huntingsociety.org /Sangiovese.html (475 words)

	Sangiovese - Search Results - MSN Encarta
		Sangiovese, red grape variety used in a variety of Italian wines, perhaps most notably as the backbone of Chianti and playing its part in “super...
		The following excerpt is taken from Oz Clarke’s Encyclopedia of Wine and describes the Sangiovese grape, a red grape that provides the backbone of...
		Italy has an enormously diverse wine culture of great antiquity but, until recent times, of little sophistication.
	uk.encarta.msn.com /Sangiovese.html (116 words)

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