Sangiovese, a grape variety: its description and characteristics, cultivation and care

Dark blue, almost anthracite black, Sangiovese is considered a grape variety dating back to the beginning of time. Its name sounds like "divine blood." The berries make excellent wine, it is popular both at home, in Italy, and in other countries - the USA, Latin America, Western Europe. The drink goes well with classic Italian pasta.

Origin story

There is a veil of secrecy around the origins of the creation of the variety. There is no reliable information, but a couple of hypotheses exist. For example, the species has been found to be related to the Tuscan Ciliegiolo and Calabrese di Montenuovo.Wine from Sangiovese is mentioned in the literature, it was known and knew how to cook a long time ago, in the time of Rome, and maybe even earlier - under the Etruscans.

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

Varieties

Varieties or other cultivar names are:

• Brunello(Brunello);
• Nielluccio.

Under the first name he is "known" in Tuscany, under the second - in Corsica. The species is the basis of the world-famous Chianti and Brunello de Montalcino drinks. Until the middle of the 19th century, only Sangiovese was used for dry red Chianti, later the recipe was changed by reducing the share of the main component to 70%, adding Canaiolo and Malvasia.

Cultivation regions

The variety is grown at home, 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, it is used to make the wine of the same name and blends for world-famous drinks.

In addition to the original variety, there are its counterparts. Of these, two stand out:

1. Big or fat Sangiovese (Sangiovese Grosso).
2. Small Sangiovese (Sangiovese Piccolo).

The first is a priori considered to be of better quality and tastier; it is used to make Brunello di Montalcino and Nobile di Montepulciano wines. 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 view

When describing the variety, the color and shape of the berries must be emphasized - they are saturated dark blue, almost jet black, sweet, with a pleasant sourness. There are variations between blue and purple. The shape of the fruit is correct, round, they are “packed” in clusters of medium size, with characteristic pterygoid branches.

Brush with a pronounced tendency to a cone, less often slightly cylindrical. Leaves with 3 (5) petals, often incised, light green, with prominent veins and a rounded notch at the base.

Bush and shoots

Grapes are strong-growing, although a little capricious. Bush of medium height, stepchildren on the stem develop sparsely. The size, color of the berry and ripening time vary from variety to variety. It is generally accepted to consider the variety late, growing well on calcined soils, with satisfactory resistance to diseases and cold climate.

Leaves and fruits

A sheet on Sangiovese is of the usual "grape" shape, only heavily incised. There are 3- and 5-lobed, with a rounded notch at the point of attachment of the handle, specimens. The fruits are spherical (rarely 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

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

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

Sangiovese seedlings are not so easy to find - enthusiasts are engaged in the cultivation of the variety in the CIS, but it is quite possible to find material for your vineyard. Heat adversely affects 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 to grow

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, are sensitive to light and care. Particular attention is paid to the choice of landing site: southern, unshaded hillsides or free spaces, the soil is not sandy or clayey in composition, with good drainage.

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

Regular watering

Masters of grape science claim that watering a variety is carried out 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 - somewhere more water, somewhere less. If you organize drip irrigation, when liquid and fertilizers go directly to the root, then the problem will be solved by itself.

Infection and insect treatment

Sangiovese is resistant to major horticultural pathogens such as mildew, gray mold and oidium. Prevention does not hurt, so experienced growers 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 a variety and when the first signs of the disease appear on the mustache, foliage, shoots or inflorescences. More often than others, Ridomil, Sandofan, Ditan M-45 are used. Complex treatment with chemicals, in combination with fertilizing with fertilizers, especially nitrogenous and phosphate, give a good effect. Nets are used to protect against flying insects (wasps) and birds willingly eating berries.

Shaping and pinching

When forming a bush, pruning is used, removal of non-viable shoots, brushes. Pinching is used to speed up the ripening of berries, to push the vine to this. It is carried out simply - the top of the green shoot breaks off, after which all the juices go to the development of clusters.

Garter

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

Seasonal fertilizer

Top dressing is applied in early spring (as soon as it gets warm), before flowering, before berries ripen and before winter preparation. There is no universal advice regarding the choice of the type of fertilizer: grapes need potassium, phosphorus and nitrogen, as well as trace elements, without which they will not be able to grow normally. You have to act according to the situation. Sometimes organic (manure) is preferable to ready-made mineral mixes.

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

Methods of reproduction

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

When the young vine begins to bear fruit

Opinions differ here. Some sources claim that it is useless to expect a harvest before 4-5 years from Sangiovese. It all depends on the conditions of its cultivation: in warmth, on fertile soil, having the necessary supply of minerals, the berry will start and ripen faster. Moreover, the natural conditions for growing the variety are "greenhouse" - mild winters, long sunny days, constant humidity. Efforts should be made to provide it with something similar in the Middle Zone of the Russian Federation.

Ripening and harvesting dates

Grapes are late, in extreme cases - medium-term varieties. This means that the berry will be filled with juice in the period of 125-135 days from the moment the buds are set. It is almost impossible to speed up the process, unless you grow Sangiovese in a greenhouse and use top dressing.

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

Where the berries of this variety are 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 bears the basis of the variety's bouquet - sweet, slightly sour, with a fruity or slightly "smoky" tint, the taste of a wine berry, the true blood of Jupiter.

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