By any other name
Sangiovese is also known as morellino, calabrese, nerino, sanvicetro and prugnolo.
Lovely ripe red berry fruits, balanced acidity (sangiovese can be on the high side), a slightly earthy, rural hint to its flavours.
Sangiovese dates back as far as the 16th century and used to be known as Sanguis Jovis – blood of Jupiter.
Adding cabernet to a Tuscan blend of sangiovese is technically illegal, but wine-growers can get ‘experimental’ dispensation. Hence the proliferation of experimental vineyards across the region.
This article was published on 8th August 2011 so certain details may not be up to date.