The Sangiovese Grosso grape variety is used to produce the Brunello di Montalcino. Traditionally, it is used as a single-variety grape to make both Brunello di Montalcino DOCG and Rosso di Montalcino DOC wines. To clarify, the term "single-variety" refers to a wine made with only one type of grape, in this case, Sangiovese Grosso.
History of the Grape
The Sangiovese Grosso grape variety, still used today to produce Brunello di Montalcino, was first selected around 1850 by the chemist and pharmacist Clemente Santi, who identified this variety as the best for making red wine capable of long-term aging. Since red wine was produced in limited quantities, production slowed significantly over time. However, after the war, with the help of numerous subsidies, Sangiovese gained traction and increasingly established itself in the market, including internationally. Thanks to prestigious awards and controlled designation of origin recognition, Sangiovese is today one of the most appreciated red wines, both nationally and internationally.
Territory
Sangiovese Grosso likely reaches its fullest potential in Montalcino. The vineyards are cultivated in the valleys defined by the Orcia, Asso, and Ombrone rivers, which lend characteristic aromas and fragrances to this wine variety. This type of grape thrives in a dry and relatively mild climate, allowing for a slow and gradual ripening process. All of this is due to the typically Mediterranean climate of the Tuscan territory.
Production
The Sangiovese Grosso is so named for the significant thickness of its grape skins. This clone of Sangiovese, developed by Santi, is used as a single-variety grape for the production of wines characterized by a ruby color, unmistakable aroma, and full-bodied and slightly acidic taste. It is fermented in oak barrels for several years before bottling. After resting in the bottle for a few months, the wine is ready to be marketed. With a fairly high alcohol content, this wine is perfect enjoyed on its own or paired with rich meat dishes. This variety of red wine, served strictly at a temperature of 18–20 degrees, is perfect for traditional tables rich with game and local dishes like mushrooms.
The Wine
This black grape variety in Montalcino is used exclusively for producing Brunello di Montalcino and Rosso di Montalcino. Both wines are known for their full-bodied flavor. The price of a bottle varies depending on the vintage and the winery that produces it. A good wine enhances any dish when paired well: Sangiovese is perfect with rich dishes containing red meat or game. Brunello also pairs wonderfully with aged cheeses.
Thus, thanks to the ingenuity and passion of a single person, Clemente Santi, the use of this grape variety was born. Once turned into wine, it is capable of satisfying the eyes, the heart, and the palate of every individual. A timeless story of the Sangiovese grape that continues to bring Italian excellence to the world.