Winemaking with Sangiovese and Italian Varietals
Italy is home to some of the world's most distinctive grape varieties, producing wines unlike anything else on earth. From the cherry-scented elegance of Sangiovese to the bold structure of Montepulciano, Italian varietals offer incredible diversity for home winemakers willing to explore beyond the familiar French grapes.
Understanding Sangiovese
Sangiovese is Italy's most important grape, the backbone of Chianti and Brunello di Montalcino:
- Flavors: Cherry, dried herbs, earth, tobacco
- Structure: Medium tannins, high acidity
- Character: Savory, food-friendly
- Aging: Improves with time, especially in oak
Winemaking with Sangiovese
Fermentation
- Temperature: 75-82°F (24-28°C)
- Maceration: 10-14 days
- Punch-downs: 2x daily
Aging
Traditional Sangiovese benefits from:
- Slavonian or French oak
- 12-24 months aging
- Traditional methods
Other Italian Varietals
Montepulciano
- Full-bodied, dark fruit
- Soft tannins
- Similar to Sangiovese process
Nebbiolo
- High tannin, high acidity
- Tar and roses aromatics
- Extended aging required
Barbera
- High acidity, low tannin
- Cherry and berry flavors
- Often unoaked for early drinking
Aglianico
- Bold, tannic, complex
- Dark fruit, chocolate
- Requires aging
Conclusion
Italian varietals offer incredible diversity. Each has its own character and requirements. Explore and enjoy!