CALIFORNIA SANGIOVESE

Vineyards & Cellar Treatment

Sangiovese [san-joh-VAY-zeh; san-jaw-VAY-zeh] Etymologists believe this red grape's name was derived from sanguis Jovis meaning "the blood of Jove (Jupiter)." Its beginnings are thought to pre-date Roman times. Sangiovese is one of the two red grapes (the other being Nebbiolo) in Italy, where it is extensively planted, particularly in the central and southern regions. It's believed to have originated in Tuscany, where it dominates today. Sangiovese wines vary immensely depending on where the grapes are grown, how they are grown, the yield allowed, and which of the many sub-varieties they are made from.

Tasting Notes

Generally, Sangiovese wines are high in acid, with moderate to high tannins, and medium levels of alcohol. The flavors have a hint of earthiness and are usually not boldly fruity. Sangiovese wines are not deeply colored and often have a slightly orange tint around the edges. D'Agostini Sangiovese: of the numerous strains of this grape, Sangiovese Grosso (Sonoma county) and Sangiovese Piccolo (Russian River) have taken the lead. Compared to Sangiovese Piccolo's smaller grape clusters, Sangiovese Grosso has larger, more loosely bunched grapes. It is the grapes that are responsible for the potent and long-lived Sangiovese wines, which are make totally from these varieties.
------- Armagan Ozdiker, Proprietor

History of SANGIOVESE:

Tuscan wines and food fit together like a puzzle. Case in point: Sangiovese. Tuscany's major red grape variety, has a tendency to desirable-attribute when the wine is paired with the region's rich, full-flavored food. Even the loftiest Brunello di Montalcino takes on a new dimension when matched with pasta and ragu, or with one of Tuscany's other culinary delights.

Tuscany has been at the forefront of the Italian wine scene for hundreds of years. Both Dante and Boccaccio, Florentine's writing at
close of the medieval era, mention the wines of this region. By the fourteenth century, when the city of Florence was a metropolis of ninety thousand people, records showed that nearly five million gallons of wine were consumed every year.

Sangiovese, along with its local variations, is the workhorse grape of Tuscany. The name means " blood of Jupiter," which suggests that the grape has been around since at least Roman times and possibly even earlier. Sangiovese can make a wonderfully rich and full-bodied wine in warm years, but it tends to have a lean structure and rather high acidity in cool ones.

Today it was announced, " D'Agostini California 1996 Sangiovese," will be released May 15, 2000, and is probably the best of the decade.

These are some of the fine Italian-Tuscan Sangiovese's

1995 Villa Antotinori Chianti Classico Riserva......$ 20
1995 Selvapiana Chianti Rufinna Riserva..............$ 25
1995 Ruffino Chianti Classico Riserve Ducale Gold.......$ 35

1995 D'Agostini California Sangiovese...................$ 14