Sangiovese is an Italian Red Variety originating in Tuscany. However, there are quite a number of clones and selecting the right one to grow is essential, if the best wines are to be produced.

Selecting the right clone is more critical with this variety than perhaps the climate. One carefully selected clone of Sangiovese produces Italy’s most expensive wine: Biondi-Santi Brunello di Montalcino.

The name Sangiovese, means “Blood of Jupitar”. However, Sangiovese is not particularly noted for its colour intensity and often has a more robust variety, such as Cabernet Sauvignon added, to give it more weight and colour.

Viticulturally, vertical pruning is now practiced in training the vine. The vine has good resistance to most diseases.

Sangiovese is the principal variety Italian Chianti is made from. It can display fruity, cherry, spicy, raspberry, violets, blackberry, blood plum, earthy, nutty and savoury aromas and flavours.

It is a medium bodied red wine, with silky velvety textured mouthfeel. It has relatively high levels of acid and drying tannins.

Sangiovese has become increasingly popular in Argentina and California and is now gaining popularity in Australia.

Bacchus Hill Sangiovese, produced from grapes grown in Victoria, displays Blood Plum, Black Cherry, Mocha and Cashew notes. Soft dry tannins which combine with a savoury clove finish to make this a most delectable wine.

Like most Italian varieties, Sangiovese is best enjoyed with food. At a recent food and wine Degustation Dinner, in which a dozen or so people participated, Sangiovese was found to be the best complimentary wine over a five course meal, out of 5 other comparable wine styles – both red and white!

Sangiovese will go well with most type of meat dishes, grilled and roast pork, rich pasta dishes such as cannelloni and lasagna, and of course wood-fired pizza, which you can enjoy at Le Repaire de Bacchus on weekends for lunch.