Wines made with the round, darkly colored Sangiovese grape varietal tend to demonstrate the grape's key attributes: high acidity, moderate tannins and pale red color These grapes have been grown in their native Italy for thousands of years, and are said to be one of the key varietals which were so loved by the ancient Etruscan and Roman civilization Fast forward a few millennia, and all over the world, wineries are still growing these grapes in order to capture that renowned and flavorful essence. What makes Sangiovese so loved by drinkers and vintners alike is its wonderful ability to soak up the earthy, woody flavors of the oak barrels they are aged in, and present these in the glass alongside fresh, bright summer fruit notes. Whilst Sangiovese grapes are often blended during the fermentation process, they are also drank as single variety wines, both young and fresh, and aged and complex.
All over the stunning region of Tuscany in central Italy, you'll see rolling hills covered in green, healthy grapevines. This region is currently Italy's third largest producer of wines, but interestingly wineries here are generally happy with lower yields holding higher quality grapes, believing that they have a responsibility to uphold the excellent reputation of Tuscany, rather than let it slip into 'quantity over quality' wine-making as it did in the mid twentieth century. The region has a difficult soil type to work with, but the excellent climate and generations of expertise more than make up for this problem. Most commonly, Tuscan vintners grow Sangiovese and Vernaccia varietal grapes, although more and more varietals are being planted nowadays in order to produce other high quality wine styles.
Italy is recognised as being one of the finest wine producing countries in the world, and it isn't difficult to see why. With a vast amount of land across the country used primarily for vineyard cultivation and wine production, each region of Italy manages to produce a wide range of excellent quality wines, each representative of the region it is produced in. Any lover of Italian wines will be able to tell you of the variety the country produces, from the deliciously astringent and alpine-fresh wines of the northern borders, to the deliciously jammy and fruit-forward wines of the south and the Italian islands. Regions such as Barolo are frequently compared with Bordeaux and Burgundy in France, as their oak aged red wines have all the complexity and earthy, spicy excellence of some of the finest wines in the world, and the sparkling wines of Asti and elsewhere in Italy can easily challenge and often exceed the high standards put forward by Champagne. Thanks to excellent terrain and climatic conditions, Italy has long since proven itself a major player in the world of wines, and long may this dedication to quality and excellence continue.