Sangiovese in a sentence

Those that stayed behind and replanted choose high-yielding varieties like Trebbiano and Sangiovese clones such as the Sangiovese di Romagna from the nearby Romagna region.

It be herbal, like sangiovese, although it will veer more in the direction of minty notes given the eucalyptus growing nearby.

The welcome drink is the Inner Circle Pink Fizz, a lightly effervescent sangiovese rosé with a balanced, slightly savoury, fruit palate and aromas of fresh cherry.

The tannins are soft and easy, and there is just enough of that sangiovese leathery goodness on the finish to work great with stuffing.

Baron Bettino Ricasoli developed the first "modern" Chianti recipe that was Sangiovese based.

During this time Chianti could be composed of no more than 70% Sangiovese and had to include at least 10% of one of the local white wine grapes.

For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese grapes.

His recipe called for 70% Sangiovese, 15% Canaiolo, 10% Malvasia (later amended to include Trebbiano ) and 5% other local red varieties.

In 1967, the Denominazione di origine controllata (DOC) regulation set by the Italian government firmly established the "Ricasoli formula" of a Sangiovese-based blend with 10–30% Malvasia and Trebbiano.

In 1995 it became legal to produce a Chianti with 100% Sangiovese.

In the last three decades, more than 50% of the vineyards in the Chianti Classico subregion have been replanted with improved Sangiovese clones and modern vineyard techniques as part of the Consorzio Chianti Classico's project "Chianti 2000".

In the mid-nineteenth century, Ricasoli developed a recipe for Chianti that was based primarily on Sangiovese.

Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labeled under the most basic designation of "Chianti" if their producers chose to do so.

Some of these producers wanted to make Chiantis that were 100% varietal Sangiovese.

The Chianti region is just south of the city, and its Sangiovese grapes figure prominently not only in its Chianti Classico wines but also in many of the more recently developed Supertuscan blends.

The marchese Piero Antinori was one of the first to create a "Chianti-style" wine that ignored the DOC regulations, releasing a 1971 Sangiovese-Cabernet Sauvignon blend known as Tignanello in 1978.

When blended with Sangiovese in significant quantities, Cabernet Sauvignon can dominate the blend with most Tuscan producers aiming to find a particular balance that suits their desired style.

Within convert to the west is the Carmignano area, also home to flavorful sangiovese-based reds.