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Sangiovese is a red wine grape grown mostly in the Tuscany region of Italy.
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In its homeland of Tuscany, Sangiovese is highly sensible to external factors such as soil and climate, and always ripens at different times from one plot to another. However, Sangiovese is the best suited to express the character of this terroir.
Cutting of the vines is done when in "sleeping" state, from the end of november to late February. Traditional methods are used, such as the Guyot cut as well as a local method known as "capovolto" (arch cutting). The cordon de Royat is now widely used in Tuscany, especially in the newest vineyards. It allows an easier mechanization while ensuring a good product quality.
Grass planting in the vineyard is currently on the rise, especially on steep hillsides. This ensures a better drainage to fight erosion.
Around mid-April, vines start to grow again and blossom. Sangiovese starts flowering in the first days of June, with small, very smelly white flowers that remind the shape of snowflakes. These flowers turn into fruits at the end of the month.
The fruit is green at first, then turns dark by the end of August. Ripening begins at the turn of September, bringing sugar and reducing acidity. The temperature variations of September, between sunny days and cool nights, are essential for a perfect ripening.
In Tuscany, Sangiovese is usually harvested in October, or in late September in low-altitude vineyards.
edit Other names
- Brunello
- Nielluccio
- Prugnolo gentile
