Section 31 of 34
Sangiovese, Montepulciano
Sangiovese and Montepulciano are the two most important black grape varieties of central Italy. The Apennine Mountains run down Italy's spine and divide the two: Sangiovese dominates Tuscany to the west, where it makes Chianti and Brunello. Montepulciano is widely planted in Abruzzo to the east, where it makes high volumes of inexpensive but satisfying red.
By the end of this section you will be able to:
- Describe Sangiovese's structural profile and identify its three main Tuscan appellations.
- Distinguish Chianti DOCG from Chianti Classico DOCG and Chianti Classico Riserva DOCG.
- Recognise Brunello di Montalcino DOCG and explain why Brunello is Sangiovese.
- Describe Montepulciano (the grape) and identify Montepulciano d'Abruzzo DOC.
Sangiovese
Sangiovese produces dry wines with high tannins, high acidity, and flavours of red fruit (red cherries, red plums) and dried herbs.
Widely planted in Italy but most famous for producing the red wines of Chianti in central Tuscany. Sangiovese is the dominant variety there, though the wines are often blended with small amounts of other black grapes.
- Chianti DOCG
- Covers a wide area in the foothills of the Apennines. Produces wines of varied quality. Many Chianti DOCG wines are simple, inexpensive, and not intended for ageing.
- Chianti Classico DOCG
- Sits at higher altitude than the wider Chianti DOCG and gives Sangiovese a long ripening season. Typical Chianti Classico DOCG has pronounced red-fruit aromas and dried-herb notes. Often matured in oak to soften the tannins and add complex flavours (cloves, cedar). The best wines develop meat and leather in bottle.
- Chianti Classico Riserva DOCG
- Subject to stricter ageing requirements than Chianti Classico DOCG. May show tertiary characters by the time it's released.
- Brunello di Montalcino DOCG
- A powerful and full-bodied wine from the warm, sunny town of Montalcino in southern Tuscany. Very high tannin and acidity. Must mature in oak for an extended period before release. Very long ageing potential in bottle. Brunello is the local name for Sangiovese.
Montepulciano
Montepulciano produces deeply coloured wines with medium acidity, high tannins, and black-fruit flavours (black plum, black cherry).
Best known for producing Montepulciano d'Abruzzo DOC from the Abruzzo region in east-central Italy. Abruzzo produces high volumes of inexpensive Montepulciano, much of which is simple and fruity. More concentrated wines may be matured for a short time in oak.
Section summary
- Sangiovese: dry, high tannin, high acid, red cherries/red plums, dried herbs. Tuscany.
- Chianti DOCG: varied quality, much of it simple. Chianti Classico DOCG: higher altitude, oak-matured, cloves/cedar; ages to meat and leather. Chianti Classico Riserva DOCG: stricter ageing.
- Brunello di Montalcino DOCG: Sangiovese under a local name. Warm sunny Montalcino. Extended oak, very long ageing potential.
- Montepulciano (grape): deeply coloured, medium acid, high tannin, black plum/black cherry. Most associated with Montepulciano d'Abruzzo DOC in east-central Italy - largely inexpensive and simple, with some oak-matured concentrated examples.
Chapter 7 done. The final chapter covers sparkling and fortified wines - a different production world, but one that ties back to most of the grapes you've now met.
✓
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Sangiovese, Montepulciano