Black grape variety grown in Apulia

Sangiovese n.

The Sangiovese vine n. has an important diffusion in central-southern Italy; it is very present also in Apulia, suitable for cultivation in the whole region.

Origin and Historical Outline

For the black grape variety Sangiovese n., the origin of the name is not certain and there are different interpretations. According to Molon (1906) and other ampelographers, the vine originates in Tuscany and more precisely in the Chianti area, where today it represents the fundamental grape variety of VQPRD. The first to talk about it was Soderini (1590) in the treatise “The cultivation of vines” where it indicates in Sangiogheto, a vine remarkable for its regular productivity. In the 19th century it began its expansion throughout central Italy and later in southern Italy, spreading much also in Apulia. In the last decade, studies of the DNA of different grape varieties cultivated in South-Italy, conducted by CRA-UTV of Turi (now CREA-VE), have made it possible to identify as “putative” parents of Sangiovese, the Ciliegiolo and Negrodolce grape varieties, ancient varieties grown in southern Apulia and considered lost in the last century. Moreover (Bergamini C. et al., 2012) it has been established that Sangiovese and Mantonico di Bianco (ancient Calabrian grape variety) gave origin by crossing the Gaglioppo grape varieties of Cirò, Mantonicone and Nerello Mascalese.

Synonyms

Brunello, Calabrese, Cardisco, Ingannacane, Maglioppa, Morellino, Morellino di Scansano, Moscatale, Nerino, Pignolo, Pignolo rosso, Prugnolo, Prugnolo gentile, Sangineto, Sangiogheto, Sangioveto, Sangioveto Grosso, San Roveto, Tignolo.

Shoot tip: expanded or half-expanded, downy, white or light greenish with slightly carmine margins.

Leaf: medium, pentagonal, pentalobate or trilobate. More or less wide, U-shaped, or open V-shaped petiole sinus. Deep, U-shaped upper lateral sinuses with parallel edges, or lyre-shaped with overlapping lobes; not very deep, V or narrow, parallel-edge U-shaped lower lateral sinuses, if present.

Bunch: medium or medium-large (larger in the case of Sangiovese “grosso”, smaller in the case of

Sangiovese “piccolo”), cylindrical or pyramid-shaped, winged (1 or 2 wings), slightly dense.

Berry: medium or medium-large, subspherical. Pruinose, not very thick but compact black-purplish skin.

Phenology

Time of bud burst: intermediate-early

Flowering time: intermediate

Veraison: intermediate

Ripening: intermediate-late

Agronomic and Cultural Characteristics

Vigour: considerable

Average bunch weight: 390 g (min 170 g – max 640 g)

Average berry weight: 2.9 g (min 2.6 g – max 3.2 g)

Number of seeds per berry: 2 4

Average rachis weight: 22 g

Fertility of buds: 1 – 2

Potential fertility: 1.5

Actual fertility: 1.2

Environmental and Cultural Requirements

The Sangiovese n. has good adaptability.

Chemical Features of the Wine

Alcoholic content: 11 – 14 % by vol.

pH: 3.1 – 3.3

Total acidity: 6 – 7.5 g/l

Oenological Use and Sensorial Properties of the Wine

The grapes of the Sangiovese n. variety are used exclusively for vinification, often in blends with other varieties.

If vinified as a single varietal, it gives a wine of intense ruby red colour, with a slightly tannic and bitterish flavour, dry and on the whole harmonious. If aged, it tends to take on “orange” shades of colour.

Economic Significance and Geographic Distribution

Sangiovese n. is the most widely cultivated wine grape variety in Italy and is present in Apulia in a significant way. It is registered among the varieties suitable for cultivation throughout the region, where it contributes to the production of the QWpsr s Squinzano, San Severo, Rosso di Cerignola, Rosso Canosa, Rosso Barletta, Orta Nova, Matino, Leverano, Copertino, Cacc’e Mmitte di Lucera, Brindisi, Alezio, Lizzano and Gioia del Colle.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Sangiovese n., revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.