Sangiovese
Sangiovese is a red wine grape variety originating in Italy whose name derives from sanguis Jovis, "the blood of Jove". It is most famous as the main component of the Chianti blend in Tuscany, but winemakers outside Italy are starting to experiment with it. Sangiovese produces wines that are spicy, with good acid levels, smooth texture and medium body. In the right climates and with controlled yields, Sangiovese can be made into very structured and full bodied wines.
Sangiovese vines are generally quite vigourous. Budbrake is lateseason, the fruit is slow to mature and late-ripening. With relatively thin skins, it has a tendency to rot in dampness and does not mature well if planted above an elevation of 1,500 feet.
Sangiovese is experiencing increased interest and plantings in California because of its ability to create smoother wines with acid levels that pair well with many foods.
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