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Sangiovese
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Sangiovese is an ancient Italian grape that predates Roman times, and remains one of that country’s two most important red wine grapes today. It’s name comes from the Latin sanguis Jovis, “the blood of Jove”. Believed to originate in Tuscany, it is the featured grape in most of that region’s wines, including Chianti, Vino Nobile di Montepulciano and the great Brunello di Montalcino. Sangiovese varies tremendously depending on where it is grown, and it has a knack for mutating into wines of quite distinct character. The two most common mutations are Sangiovese Grosso and Sangiovese Piccolo. One particularly prized clone of Sangiovese Grosso is Brunello (“little dark one”), which makes the most important wine of Italy outside of the Nebbiolo-based Barolos of Piedmont. Though Sangiovese is the most planted red grape in Italy, outside of Italy there is very little Sangiovese in production. One cannot think of Sangiovese without identifying it with the wine regions of Italy, where it supplies ample variations on a theme. Generally the wine is medium-bodied, elegant, with lively acidity, firm tannins, and a savory core of dark cherry and plum fruit mingled with barnyard or leather elements. Seemingly custom designed for food pairing, Sangiovese is one of the most simpatico wines for the table. |
United States
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The history of US winemaking dates back to the 1600s, when colonists planted vineyards in Virginia and, soon after, Pennsylvania. Early attempts met with considerable hardship, however, as settlers didn't care for the taste of some of the native American grapes and European vines shipped in were often destroyed by pests and vine disease. It wasn't until the 1800s that commercially successful wineries started to take hold in the U.S., only to have their growth stunted by more vine epidemics in the late 1800s, and later by Prohibition. Following the repeal of Prohibition, US winemaking gradually recovered. In the 1970s and 80s, California wineries started to make waves in the international market. Today the United States is one of the world's foremost wine producers, ranking behind only France, Italy and Spain in total wine production. The vast majority of US wine production comes from the West Coast, and the vast majority of that is from California wineries, which produce almost nine out of every 10 bottles made in the U.S. Washington and Oregon wineries are also significant producers, and New York wineries are beginning to establish a reputation for fine wines, with Finger Lakes wines and Niagara Escarpment wines earning critical acclaim. |
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Di Bruno Sangiovese, Stolpman Vineyards
2004 / 750 ml.
United States | Central Coast | Santa Barbara CountyItem #25562Limited inventory.
3 bottles or less in stock; we will confirm your order by email. -
Frey Organic Sangiovese
2010 / 750 ml.
United States | North Coast | MendocinoItem #27430Limited inventory.
11 bottles or less in stock; we will confirm your order by email. -
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