Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

SANGIOVESE

Brunello, Morellino, Blackthorn, red Pedant.

Generality: probably autochtonous vine in Tuscany. Even if the first documentations go up again to the 18° century, he/she is thought that it was already known from the Etruschis.
A lot of clones exist; the two more diffused I am: Big Sangiovese to which you/they make part the Brunello, Blackthorn and Sangiovese of Heavy in Chianti and the small Sangiovese.
It represents one of the most diffused vines in Italy; currently you/he/she is also cultivated in Argentina, in the province of Mendoza, and in California.

Characters Ampelografici: middle leaf, pentagonal, pentalobata - middle cluster, cylindrical-pyramidal, furnished of one or two wings - middle grape with peel rich in pruina, consistent, of black-purplish color.

Maturation: middle-late

Vigor: elevated

The wine's characteristics: it draws a wine from the color red intense ruby, the taste it is dry with good tannicità and slightly bitterish.

It composes the DOCGs Brunello of Montalcino, Chianti, Chianti Classico, Carmignano, Noble Wine of Montepulciano and Torgiano Rosso it Reserves, besides numerous DOC as Sangiovese of Romagna, Red Piceno, Red Conero, Coast of the Garda, Bardolino, Valpolicella, Necks of Faenza, Vin Santo of Montepulciano, Roman Castles, Tarquinia, Solopaca, Joy of the Hill