Ian d’Agata, Decanter’s Italian wine expert, says:
‘On the nose, you often find violet aromas, together with a touch of black tea leaf. In the mouth, it has a red fruit profile – red currants, strawberries – especially in cooler areas.
‘In warmer parts of the DOCG, you move to darker red fruits, especially red cherries. And as it ages, it takes on notes of leather and underbrush.
‘The other thing to note is that Sangiovese is a high acid grape, which is another reason why is such a great partner with food.’
As reported by John Stimpfig via a Decanter hosted masterclass at Vinexpo Asia-Pacific in Hong Kong, 2016.
Oak in Sangiovese
A fussy grape to grow, it can produce lively, almost fizzing young reds with juicy, cherry flavours, as well as more concentrated, long-lived, oak-matured reds with superb, savoury, herb and spice flavours and great finesse.
Ongoing colonel selection in Chianti Classic designed to reverse the rush to plant productive clones is helping the process of improving Sangiovese-based wines in Italy. Sangiovese is widespread in Argentina thanks to the influx of Italian immigrants and has become fashionable in California and, to a more limited extent, in Australia.