Definitions for "Sangiovese"
There are different strains and qualities of Sangiovese even in Tuscany, home of Chianti, where Sangiovese is the major red grape variety. The wines range from moderately to richly coloured, astringent when young, with high tannin and acidity, flavours of plum and raspberry that age to elegant cedar. Other famous central Italian Sangioveses include Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano. There are also many fine, expensive Tuscan Sangioveses (sometimes blended with Cabernet) that do not qualify for the major appellations. In Corsica it is known as the Niellucio.
(Sahn-joe-VAY-zeh) - The predominant red-wine grape of Tuscany in Central Italy, primary player in the Chianti blend; also sometimes used as a varietal there and in California. Makes a hearty, dry red with flavors of black cherries, often with a characteristic orange glint in the color.
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, used for lesser Tuscan wines. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas.