The first time it was mentioned in history:
- Giovanni Antonio Soderini, an agronomist from Tuscany, in the 17th century: “the SANGIOCHETO, sour to eat, but juicy and full of wine”
Variety:
- late maturation
- abundant productions
- good ability to adapt
Leaves:
- medium size
- light green color
- three-lobed or five-lobed shape
Berries:
- medium-large
- blue-black skin
- ovoid shape
Preferred terrains:
- clayey-calcareous with great structure
Type of wines:
- wines of great elegance and longevity
- also excellent for everyday wines
Sangiovese in Italy:
- grown on over 54,000 hectares (source: ISMEA and Federvini)
Sangiovese in Tuscany:
- 61% of the vineyard area (source: Artea)
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