Sangiovese is the famous grape of Tuscany that is mostly responsible for the blend known as Chianti. Its earliest literary reference is fromi 1722. The fruit is thin skinned, slow to mature and late-ripening with a tendency to rot in dampness. It loves hot dry climates (think of Tuscany), and careful cultivation and winemaking techniques are required to produce really excellent wine from this grape.
Even under the best of circumstances, this grape produces wines for drinking, not saving. The flavor profile of Sangiovese is fruity, with moderately high acidity and a medium body ranging from elegant to robust with a finish that can tend towards bitterness. The aroma is generally not as easily identifiable as Cabernet Sauvignon, but it can have a strawberry, blueberry, faintly floral, violet or plummy character.
Clone: VCR 06