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Sangiovese (; ) is a red Italian wine grape variety that derives its name from the Latin ''sanguis Jovis'', "the blood of Jove". Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern "Super Tuscan" wines like Tignanello. Sangiovese was already well known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic from the Calabria, the toe of Italy.〔(【引用サイトリンク】 url=http://www.jancisrobinson.com/articles/inside1130 )〕 At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into ''Sangiovese grosso'' (including Brunello) and ''Sangiovese piccolo'' families has gained little evidential support.〔(【引用サイトリンク】 url=http://www.winepros.org/wine101/grape_profiles/sangiovese.htm )〕 Young Sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels.〔J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pgs 942-946 Allen Lane 2012 ISBN 978-1-846-14446-2 〕 While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavor profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.〔 Wine & Spirits Education Trust ''"Wine and Spirits: Understanding Wine Quality"'' pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157〕 ==History== Early theories on the origin of Sangiovese dated the grape to the time of Roman winemaking.〔 It was even postulated that the grape was first cultivated in Tuscany by the Etruscans from wild ''Vitis vinifera'' vines. The literal translation of the grape's name, the ''"blood of Jove"'', refers to the Roman god Jupiter. According to legend, the name was coined by monks from the commune of Santarcangelo di Romagna in what is now the province of Rimini in the Emilia-Romagna region of east-central Italy.〔 The first documented mention of Sangiovese was in the 1590 writings of Giovanvettorio Soderini (also known under the pen name of ''Ciriegiulo''). Identifying the grape as ''"Sangiogheto"'' Soderini notes that in Tuscany the grape makes very good wine but if the winemaker is not careful, it risks turning into vinegar. While there is no conclusive proof that ''Sangiogheto'' is Sangiovese, most wine historians generally consider this to be the first historical mention of the grape. Regardless, it would not be until the 18th century that Sangiovese would gain widespread attention throughout Tuscany, being with Malvasia and Trebbiano the most widely planted grapes in the region.〔 In 1738, Cosimo Trinci described wines made from Sangiovese as excellent when blended with other varieties but hard and acidic when made as a wine by itself. In 1883, the Italian writer Giovanni Cosimo Villifranchi echoed a similar description about the quality of Sangiovese being dependent on the grapes with which it was blended. The winemaker and politician, Bettino Ricasoli formulated one of the early recipes for Chianti when he blended his Sangiovese with a sizable amount of Canaiolo. In the wines of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano, Sangiovese would experience a period of popularity in the late 19th and early 20th century. In the 1970s, Tuscan winemakers began a period of innovation by introducing modern oak treatments and blending the grape with non-Italian varietals such as Cabernet Sauvignon in the creation of wines that were given the collective marketing sobriquet "Super Tuscans".〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「sangiovese」の詳細全文を読む スポンサード リンク
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