The ubiquitous Sangiovese grape can taste vastly different in the many appellations it appears in. Mavis Teo focuses on the three main players.
Synonymous with Tuscany, the Sangiovese grape accounts for 10% of the total vineyards in the whole of Italy. It tends to be high in acidity and tannins, and is therefore often blended with other grapes, for example with the Canaiolo for its sweeter and softer palate. It is also blended with fruity, foreign grapes like the Syrah, Cabernet Sauvignon and Merlot – giving rise to what we call the Super Tuscans which would mean they fall outside the DOC/DOCG classifications. Immensely popular during the 1990s through 2000s, their prices can also reach astronomical levels. For focus, we would not go into the Super Tuscans here.
The most well-known Tuscan wine in Asia is probably the Chianti which can vary diversely in quality from Chianti to the Chianti Classico. Generally not meant for ageing, Chiantis tend to be strong in the flavours of red fruits with herbal and balsamic notes. The Chianti has to contain at least 70% Sangiovese, while the Chianti Classico 80% and needs to be aged for at least one year. A Chianti Riserva has to be aged for at least two years and three months. To imbibe the best of the classicos, look for the Gran Selezione – all the grapes are grown together and aged for at least two-and-a-half years.
The Brunello di Montalcino is the top wine from vines grown from the Montalcino areas that lie in the south of Siena, as a result of a “science project” by winemaker Ferruccio Bionti-Santi in the 1800s. One hundred per cent Sangiovese, the Brunello must be aged for at least two years in a barrel and between two to three years in a bottle. This is partly why the Brunellos tend to cost more. It is generally elegant and aromatic.
The most underrated blend out of these in Asia is the Vino Nobile di Montepulciano, from the area around the town of Montepulciano. The Vino Nobile di Montepulciano must contain a minimum of 70% Sangiovese, a maximum of 20% Canaiolo, and up to 20% of other indigenous varieties. It has to be aged for at least two years, including 12 to 24 months in oak. Price-wise, it is between a Chianti and a Montalcino. Medium-bodied with a long finish, it goes well with most foods, particularly strong red meats and cheeses.
Carpineto, Vino Nobile Di Montepulciano Riserva, 2012
A very elegant and velvety wine with faint oakey scents. Dry, medium bodied with a long finish. Matches beautifully with lamb and strong cheeses.
www.monopole.com.sg, $67.00
Querciabella, Chianti Classico Riserva, 2011
This full bodied wine is rich in roses, ripe cherries and plums, with a fresh hint of spices and mint. Goes well with tomato-based pasta or a seafood cioppino or bouillabaisse.
www.richfieldbrands.com, $139.64
Castello di Ama San Lorenzo, Chianti Classico Grand Selezione, 2011
Balanced flavours of berries, earth, mint and even leather, with leafy, woody scents. Full bodied and firm in tannins. Complements grilled red meats and portobellos, and pizzas beautifully.
www.enoteca.com.sg, $95
Gaja Pieve Santa Restituta, Brunello di Montalcino, 2011
The bouquet is rich with wild flowers and red fruits and redolent of earth. On the palate, it is silky with ripe tannins and fresh plums and wood. Pairs perfectly with game like pigeon or rabbit.
www.pinnaclewinespirits.com, $95
Avignonesi Vino Nobile di Montepulciano, 2013
The nose proffers aromas of spices, herbs and berries, with notes of cherries, thyme and tobacco on the palate. Smooth tannins. Savoury with a long finish. Goes well with chicken in tomato-based stews or sweet and sour pork.
Le Potazzine Gorelli, Brunello di Montalcino, 2011
On the palate, it is full bodied and concentrated, while the bouquet is rich with red berries, some leather and camphor. Though intense, it is balanced. Firm tannins and moderate acidity throughout. Excellent with ossobucco or even a mushroom risotto.
www.richfieldbrands.com.sg, $120.91
