Sangiovese is a variety original from la Toscana. It is vigorous and highly sensitive to botrytis cinerea due to its thin skin. It has a slow and late ripening, it is resistant to drought and its output is usually good.
In Corsica, France, Sangiovese is the most representative and cultivated variety amongst red grapes to produce rosé and red wine. It is especially important at the appellation Patrimonio, where it thrives in the clay limestone soils and brings forth tannic, laying down wines.
In Italy, Sangiovese variety is the most planted one and is accountable for some of the most international and famous Italian wines such as Chianti and Brunello di Montalcino. It is authorised in more than a half of the wine producing Italian regions and it is particularly important at la Toscana, Emilia-Romaña, le Marche and Umbría. Sangiovese adapts very well to many different soils although the limestone seems to enhance the elegant and overwhelming bouquet that are maybe the most enticing of its qualities. Grapevines planted high are subject to not complete its ripening. Sangiovese wines, when fully mature, have an appealing plum and deep wood aroma.
Some of the praised Sangiovese producers at Chianti are: Fontodi, Flaccianello, Poggio Scalette, Isole e Olena and San Giusto a Rentennano.