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SANGIOVESE: WINE, GRAPE VARIETY AND FEATURES

 
Sangiovese has been cultivated in Central Italy for centuries and is the most renowned Tuscan red grape variety. 11% of the Italian vineyards consists of Sangiovese, which is thus the most popular autochthonous red grape variety in the country.

Researchers have always been fascinated by the name “Sangiovese”. According to some, the name could refer to the to the place where this variety was first cultivated, San Giovanni in Vardano, whereas others claim that the name could have Greek origins due to its similarity to “sangue di Giove”, Jupiter’s blood. The first historical sources date back to the 17th century, when Sangiovese was quoted in Soderini’s “Trattato della Coltivazione della Vite” (“Wine growing process”).
Nonetheless, Sangiovese seems to be originally from the Apennines between Tuscany and Romagna. Still nowadays it is the most widespread grape variety cultivated in the area.
 
Some of the most renowned wines worldwide are based on Sangiovese and are certified DOC or DOCG, as for instance Morellino di Scansano, Brunello di Montalcino, Chianti, Chianti Classico and 
Vino Nobile di Montepulciano.

Sangiovese: grape features


Sangiovese vines have a long lifespan, they are strong and love dry soils rich in clay, whereas water stagnation and cold weather are a natural enemy. Therefore, Sangiovese cannot be cultivated in areas with a northern climate, as it loves the warm weather of the southern coasts. Tuscan Maremma is thus the perfect area for its cultivation.

Sangiovese: wine features


The wine made with Sangiovese grapes has peculiar organoleptic features that strike the sight as well as the sense of smell and taste.
Wine made with Sangiovese grapes usually has a high alcoholic grade, it is perfect for a long ageing and is rich in acidity and tannins. It has a unique scent of plums, violets and cherry, usually paired with spicy notes of coffee and cocoa beans.


Sangiovese and food pairings


Being an armonic and fruity red wine, Sangiovese can be paired perfectly with red meat and aged cheese. It is particularly recommended with grilled and roasted meat and its Riserva is a perfect match for venison like boar and pheasant.
An interesting yet daring pairing is Sangiovese with strong and savoury fish courses like cacciucco alla livornese.
Sangiovese
Sangiovese
Sangiovese

Sangiovese from Tuscan Maremma


Sagiovese wines made in Tuscany each have a different scent and taste according to the way they are made, the tradition of each winery and most importantly the area where they are grown. In fact, soil composition and climate play a crucial role in boosting the ripeness of the grapes. 
Our Tenuta Serpaia di Endrizzi in Maremma is perfect for growing Sangiovese, as its soil is chalky and rich in minerals and the sea mitigates the scorching Tuscan summers.
The result of such a unique combination are grapes high in sugar and polyphenols that result in an intense wine.

Morellino and Dono: sophisticated Tuscan wines


Serpaia di Endrizzi’s passion for Tuscany can be found in two exquisite Sangiovese wines: Morellino and Dono. 
Morellino di Scansano is made with selected grapes. Its bouquet is armonic and fruity, subtly reminiscent of violets and cherries, blackcurrants and with spicy notes.
Dono is a powerful yet harmonic Selection, one of the top wines of our winery thanks to a long oak refinement and its fruity and spicy notes.
The acquisition of Serpaia di Endrizzi as a challenge and as a gift: a “Dono”. We therefore chose this name for this strong and elegant Sangiovese.
 

Sangiovese
Sangiovese
Sangiovese
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TUSCAN WINES
 
Sunny and caressed by the sea winds, Serpaia immediately proved to be the ideal land for our interpretation of the finest Tuscan wines.
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