Sangiovese

Considered Italy's most noble red grape, it is the base for many prize-winning wines including Chianti Classico, Vino Nobile di Montepulciano, Brunello di Montalcino, Morellino di Scansano and, last but not least, the increasingly known Sangiovese di Romagna. It is considered a native wild vine (vitis silvestris in Latin) that was first domesticated by the Etruscans in the Tuscan-Emilian Appennines. It has a characteristic black cherry aroma with scents of wood smoke, tar and wild herbs. The name, Sangiovese, is derived from Sangius Jovis or "Blood of Jupiter."
This grape achieves its peak in Tuscany.  The Sangiovese grape's skins are thick and full of tannins which allow the wines to age for decades. Sangiovese Grosso and Sangiovese Piccolo are two clones. One of Sangiovese Grosso's strains is known as Brunello and it is this grape that creates one of the world's most treasured wines, Brunello di Montalcino.  Chianti is made from the Sangiovese Piccolo.

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