Video: Sangiovese, the Warm Climate Pinot Noir

Sangiovese is universally acknowledged as one of the great grapes of Italy and is the principal grape used in producing Chianti in Tuscany. The grape normally produces light to medium bodied red wines with crisp acidity that makes them the near-perfect match for a wide range of foods from fish to fowl to grilled meats. The name Sangiovese comes from the phrase “Sanguis Jovis”, literally “Blood of Jove”, and it is sometimes translated as “the Blood of God”.

There are at least fourteen separate and distinct clones of Sangiovese. Most produce a lighter style wine with the exception of the clone of Sangiovese used to produce Brunello which results in a fuller body and darker quality than found in Chianti-style wines.

More at: vintagetexas.com/blog/?p=821

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