Red grape vines


The Sangiovese vine, known since 1500, for some scholars it probably has Etruscan origins, in particular it seems to come from the area north of the Tiber and south of the Arno, from which it would have spread beyond the Apennines, up to affect the hills romagnole, for others instead it seems to come from southern Italy where crossing then with other local varieties has generated for example the nerello mascalese, further hypotheses see it first son and then father of the ciliegiolo Tuscan.

Even the origin of the name is uncertain, ranging from the “Sangiovannina grape” with reference to its early ripening or to the sanguegiovese “, ie” Jupiter’s blood “, as it comes from Monte Giove, near Santarcangelo di Romagna.

The Sangiovese vine is mainly presented in two distinct macro-types: Sangiovese grosso, corresponding to some biotypes cultivated in Tuscany, including Brunello and Prugnolo Gentile and a small Sangiovese, to which most of the varieties of Tuscany and of the ‘ Emilia Romagna.

The Sangiovese significantly changes its expressive characteristics as the climates and altitude at which it is grown vary.

Dozens and dozens of recognized Sangiovese clones, with very different characteristics, from the loose bunch to the compact one, from the clone with vigor and abundant production to the more balanced and less exuberant one, different also the oenological attitudes: suitable for long refinements or from drink young.

The wine obtained from the Sangiovese vine is ruby ​​red in color, intense, warm on the palate, fruity, tannic with good freshness.

Wine prepares hearts and makes them more ready for passion