Sangiovese is one of Italy's oldest red varieties and is said to have been cultivated by the Etruscans, the early inhabitants of the Italian peninsula. It wasn't until about 1600 that Sangiovese finally got its name. It comes from the Latin sanguis jovis, which means “blood of Jupiter.” Sangiovese grows all over its native Italy, but its real home base is in Tuscany. It's only recently that the grape's popularity has risen dramatically in the United States.

All in the Family

Sangiovese is the main component of Chianti. Like Pinot Noir, Sangiovese has several clones. Both Vino Nobile de Montepulciano and the long-lived Brunello di Montalcino are made from them. For the most part, wines made with Sangiovese have moderate tannins and high acidity — but not great depth of color.

In the 1960s Italian winemakers began producing 100 percent Sangiovese wines and also blending the grape with Cabernet Sauvignon and Merlot — wines that became known as “Super Tuscans.”

SAMPLING SANGIOVESE

• Altesino “Montosoli” Brunello di Montalcino (Italy)

• Ruffino Riserva Ducale Oro Chianti Classico Riserva DOCG (Italy)

• Benessere Vineyards Sangiovese (Napa Valley, California)

• Masciarelli Montepulciano d'Abruzzo (Italy)