From the Blood of Jupiter to Sangiovese: the History of Sangiovese Red Wine

The history of Sangiovese wine is extensive, exciting, and compelling, and it explains how this ancient grape variety, indigenous to central Italy, became the major protagonist of the Apennine Mountains.

Its origins are contested between the Romagna and Tuscany regions, although it is certain that it was already known and cultivated by the Etruscans and that the Romans renamed it 'sanguis Jovis', or blood of Jupiter, from which it takes its current name. According to this etymology, the Sangiovese origin is probably located around Mount Jupiter near the village of Sant'Arcangelo di Romagna, although other suggestions based on Tuscan place names have also been raised.

The first specific evidence dates back to the 16th and 18th centuries when Giovan Vittorio Soderini and Bartolomeo Bimbi mentioned it in the Tuscan dialect as Sangioveto. In the meantime, the term Prugnolo was defined and established in the municipality of Montepulciano to identify the same grape variety. In the Romagna region, the most significant and authoritative evidence comes from a document in the Faenza State Archives dating back to 1651, which proves the presence of 'sanzuvesa' grapes in the territory.

The development of modern genetics and ampelography in the 19th century made it possible to study, identify, and classify the great variety of local clones present throughout the central Apennines.

It was thus possible to classify the many biotypes that still exist into two large groups according to the berry size: Piccolo ('small') and Grosso ('large'). The Morellino and a few other territorial wines belong to the first type, while the Brunello, Prugnolo di Montepulciano, and the Romagna Sangiovese belong to the second. Today, this classification tends to be rejected as it is too general, although the traditions of the territory and the local names of the different varieties, which all belong to the same large family, remain extraordinarily vital.

The great success of Sangiovese red wine worldwide, often in combination with international varieties such as Merlot and Cabernet Sauvignon in producing the prestigious Supertuscans, has contributed to its enormous popularity. Today, for example, it is also grown in several areas of California, including the famous Napa Valley and Sonoma County.

Sangiovese: One Grape Variety with Many Regional Expressions

Understanding the different regional expressions is essential to appreciate the wide range of Sangiovese wines fully. The same grape variety can give rise to very diverse versions. The first distinction depends on the production method, based on whether it is carried out only in steel or includes a more or less long refinement in wooden barrels.

In the first case, we have lighter, fresher, fruitier, and more versatile expressions, while in the second case, we have a more full-bodied and structured Sangiovese grape wine, perhaps with good bottle ageing potential.

In the Romagna region, the most characteristic red wines fall under the DOC denomination, with a possible mention of the historical sub-zones: Oriolo, Predappio, Modigliana, Longiano, Marzeno, Bertinoro, Brisighella, and others. In most cases, these are enological expressions of good taste intensity, characterized by fine but lively tannins and a lovely freshness.

The colour is ruby red with violet shades, and the most typical aromas are those of cherries, red flowers, and light spices. The Sangiovese Riserva version, however, is more intense, evolved, and structured and, by law, must be aged for at least 22 months. Wooden containers are often used during ageing, while on other occasions, only steel and cement are used to preserve the primary aromas of the grapes.

In Tuscany, besides the famous Chianti, Brunello, Nobile, Morellino, and Carmignano, this grape variety is the protagonist of many wines. This includes both young, fruity expressions and bottles with great intensity and long ageing potential, as in the case of the internationally renowned Supertuscans.

In the Marche region, this red grape is present in the Piceno, Conero, and Macerata areas but to a lesser extent than the Montepulciano grape. The situation is different in Umbria, where the grape is a major player in local culture, especially in Torgiano and Montefalco. Here, it contributes to producing wines characterized by high aromatic concentration, warmth, structure, and intensity. It is also widespread in many other regions of Italy in combination with the many local grape varieties that populate the peninsula.

Typical Characteristics for Sangiovese

Although many very different expressions exist, the wines obtained from this ancient red grape variety have some common characteristics:

• Strong fruity and aromatic intensity, always complemented by a harmonious and balanced freshness. 
• Discreet smoothness and a solid but not excessive tannic structure. 
• Long ageing potential: the most prestigious bottles can develop positively in the cellar even for decades.

Suggested Pairings for Sangiovese Wines:

• Mixed grilled meats: chops, bacon, sausages, and ribs.
• Romagna Sangiovese: pairs beautifully with local mutton dishes.
• Sangiovese Toscana wine: an excellent match with Florentine steak and Chianina beef.
• Umbria regional dishes: ideal for lamb, wild boar, and game.
• Intense and structured wines pair well with highly seasoned and tasty local cheeses.

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