Origin:	Italy / Toscana
Grape variety:	Sangiovese
Ripening potential:	2 to 10 years after harvest
Drinking temperature:	16 to 18 °C
Food Pairing:	Latin American dishes, Spiced grillades, Roasted lamb gigot, Wild boar entrecôte with Spätzli, Hearty stew with pulses
Vinification:	long must fermentation, Punching down
Harvest:	hand-picking, strict selection
Maturation:	in partly new and used barriques/ Pièces, some months bottle storage before sale
Bottling:	filtration
Maturation duration:	20 months
Volume:	14.5 %
Note:	Contains sulphites

Grape variety

Sangiovese

Epitome of Tuscany

Chianti classico, Brunello di Montalcino, Vino nobile di Montepulciano: the Sangiovese is in each of the classic red wines from Tuscany. For a long time, it was assumed that its birthplace was here. After all, it appeared under various synonyms in Tuscan documents dating from 1600. But in 2004, researchers unveiled that one of its parents originated in Calabria in southern Italy. Today, it is the most planted variety in Italy. In addition to Tuscany, it fares well in Emilia-Romagna, Marche or Umbria. It is an exceptionally lovable wine: its aromas of cherry and plum, violets and spices are complemented by fresh acidity and a juicy texture. It wins people around both as cheerful, drinkable wines with pizza and pasta and as barrel-aged top class wines. Carried by Italian immigrants, it found its way to California and Argentina. However, it does not have the same reputation there.

Country

Italy

Italy – Where wine is a way of life

The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.