Description and characteristics of the Sangiovese grape variety, cultivation and care

Deep blue, almost anthracite black, Sangiovese is considered a grape variety that dates back to the beginning of time. Its name sounds like “divine blood.” The berries make excellent wine; it is popular both in its homeland, Italy, and in other countries - the USA, Latin America, Western Europe. The drink goes harmoniously with classic Italian pasta.

Origin story

There is a veil of mystery around the origins of the variety's creation. There is no reliable information, but a couple of hypotheses exist. For example, it has been established that the species is related to the Tuscan Ciliegiolo and Calabrese di Montenuovo. Wine from Sangiovese is mentioned in literature; it was known and knew how to prepare long ago, in Roman times, and maybe even earlier - under the Etruscans.

But winegrowers are more interested in the taste of the berry and the peculiarities of its cultivation, and let historians and archaeologists study the origin of the variety.

Variety varieties

The varieties or other names of the variety are:

• Brunello;
• Nieluccio.

It is known by its first name in Tuscany, and by its second name in Corsica. The species serves as the basis for the world famous drinks Chianti and Brunello de Montalcino. Until the mid-19th century, only Sangiovese was used for dry red Chianti; subsequently, the recipe was changed by reducing the proportion of the main component to 70%, adding Canaiolo and Malvasia.

Cultivation regions

The variety is grown in its homeland, under the generous sun of the Mediterranean, as well as in other countries. 75% of the total volume of Sangiovese is collected in the Tuscan region, about 10% in the north of the country. Grapes grow in the USA (California), Argentina, Mexico and Australia.

In this case, we are talking about new places for cultivation; the “real” Sangiovese still grows in Italy, and the wine of the same name and blends for drinks known around the world are prepared from it.

In addition to the original variety, there are its doubles. Two of them stand out:

1. Large or thick Sangiovese (Sangiovese Grosso).
2. Little Sangiovese (Sangiovese Piccolo).

The first is a priori considered to be of higher quality and tastier; Brunello di Montalcino and Nobile di Montepulciano wines are made from it. Other names by which these grape varieties are referred to are Sangiovese Forte, Inganna Cane (large), Cordisco, Morellino, Sangioveto, Sanvicetro, Uva Tosca and Primutico (small).

External characteristics of the type

When describing a variety, attention must be paid to the color and shape of the berries - they are a rich dark blue, almost coal-black hue, sweet, with a pleasant sourness. There are variations between blue and purple. The shape of the fruit is regular, round, they are “packed” in clusters of medium size, with characteristic wing-like branches.

The brush has a pronounced tendency towards a cone, less often slightly cylindrical. Leaves with 3 (5) petals, often notched, light green, with prominent veins and a rounded notch at the base.

Bush and shoots

The grapes are fast-growing, although a little capricious. The bush is of medium height, the stepsons on the stem develop sparsely. The size, color of the berry and ripening time vary from variety to variety. Generally speaking, the variety is considered to be a late variety, growing well on calcined soils, with satisfactory resistance to diseases and cold climates.

Leaves and fruits

The Sangiovese leaf has the usual “grape” shape, only heavily cut. There are 3- and 5-lobed specimens, with a rounded notch at the point where the handle is attached. The fruits are spherical (less often oblong), color - from pinkish to dark blue and purple. The taste is fruity, sometimes slightly sour, moderately sweet. Connoisseurs find strawberry or cherry tones in it.

How and when to plant a vine

In their homeland, Italy, grapes are usually planted and grown in certain conditions - at 250-350 meters above sea level, in a sunny, well-lit place. The most favorable soil is calcined, not clayey and not dry (sandy). Enthusiasts are trying to grow Sangiovese in the south of Russia, Ukraine and even in the Moscow region.

Since the variety is classified as late (according to other sources - medium-late), there is a high probability of successful completion of the attempt. In Italy, with its mild climate, the variety already blooms in mid-April, so it would be reasonable to plant it in early spring, after warm weather sets in.

Sangiovese seedlings are not so easy to find - the variety is cultivated by enthusiasts in the CIS, but it is quite possible to find material for your vineyard. Heat has a detrimental effect on the bush; it is sensitive to temperature changes and soil composition. Therefore, you need to choose a landing site taking into account these preferences of the southern guest.

What you need for growing

To grow Sangiovese in Russian conditions, you will need knowledge, experience and patience: southern varieties are capricious, whimsical, do not begin to bear fruit immediately, and are sensitive to light and care. Particular attention is paid to the choice of planting site: southern, unshaded hillsides or free spaces, the soil composition is not sandy or clayey, with good drainage.

Sangiovese loves alkaline soil, which means it can be fertilized with dolomite or chalk before planting. The seedling is chosen to be healthy, without signs of disease or pest damage. After planting, the soil is watered and mulched.

Regular watering

Masters of grape science claim that the variety is watered no more than 2 times a year. But this rule works in the natural conditions of the Apennine Peninsula.When grown outside of Italy, Sangiovese will require different care - in some places more water, in others less. If you organize drip irrigation, when liquid and fertilizers go directly to the root, then the problem will resolve itself.

Treatment against infections and insects

Sangiovese is resistant to the main pathogens of garden diseases, such as mildew, gray mold and oidium. Prevention does not hurt, so experienced winegrowers carry out prevention by treating the bushes with chemicals that inhibit chlorosis, rubella, and bacteriosis.

All grapes grown in Southern Europe suffer from powdery mildew. This should be taken into account when growing the variety and the appearance of the first signs of the disease on the tendrils, foliage, shoots or inflorescences. Ridomil, Sandofan, Ditan M-45 are used most often. Complex treatment with chemicals, in combination with fertilizing with fertilizers, especially nitrogen and phosphate ones, gives a good effect. To protect against flying insects (wasps) and birds that readily eat the berries, nets are used.

Shaping and pinching

When forming a bush, pruning and removal of non-viable shoots and brushes are used. Pinching is used to speed up the ripening of berries and encourage the vine to do so. It is done simply - the top of the green shoot is cut off, after which all the juices go to the development of the bunches.

Garter

All grape varieties need staking, otherwise, under the weight of the ripening berries, the shoots and even the vine itself will break. To do this, immediately after planting, a trellis, a stand with several crossbars is dug in near the bush, or, during mass planting, rows of wire are stretched.

Seasonal fertilizer

Fertilizing is applied in early spring (as soon as it gets warm), before flowering begins, before the berries ripen and before preparing for winter. There is no universal advice regarding the choice of the type of fertilizer: grapes need potassium, phosphorus and nitrogen, as well as microelements, without them they will not be able to grow normally. You should act according to the situation. Sometimes organic matter (manure) is preferable to ready-made mineral mixtures.

In addition to root feeding, foliar feeding is used - spraying the entire bush with an aqueous solution.

Reproduction methods

These are seedlings and cuttings - whatever you can get. Since the variety is not very common, there is no choice. And then they act in proportion to the situation: they try to create optimal conditions for the future bush, provide it with useful substances, and protect it from pests and diseases.

When does a young vine begin to bear fruit?

Here opinions differ. Some sources claim that it is useless to wait for a harvest from Sangiovese before 4-5 years. It all depends on the conditions of its cultivation: in the warmth, on fertile soil, with the necessary supply of minerals, the berry will set and ripen faster. Moreover, the natural conditions for growing the “greenhouse” variety are mild winters, long sunny days, and constant humidity. We should try to provide him with something similar in the Central Zone of the Russian Federation.

Ripening time and harvest

The grapes belong to late, or in extreme cases, medium ripening varieties. This means that the berry will fill with juice within 125-135 days from the moment the buds set. It is almost impossible to speed up the process unless you grow Sangiovese in a greenhouse and use fertilizers.

In a real situation, this period may be even longer, since the variety is southern, adapted to a certain combination of humidity, light, and air temperature.

Where are the berries of this variety used?

Sangiovese serves as the raw material for the dry red wine of the same name, very popular in Italy and the world, as well as numerous blends. The most famous is Chianti, which carries the basis of the variety’s bouquet - sweet, slightly sour, with a fruity or slightly “smoky” tint, the taste of wine berries, the real blood of Jupiter.