California

Sangiovese

Study Guides > Varieties > Sangiovese

Introduction

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlying styles, the below chart/graphic represents the preponderance of what you will find California winemakers producing.

  • Dryness/Residual Sugar

    Sangiovese: 100 percent on a scale from Dry to of Dryness/Residual Sugar.

  • Acid (potential)

    Sangiovese: 100 percent on a scale from Low to High of Acid (potential).

  • Alcohol (potential)

    Sangiovese: 85 percent on a scale from Low to High of Alcohol (potential).

  • Body (weight on palate)

    Sangiovese: 100 percent on a scale from Low to Full of Body (weight on palate).

  • Texture

    Sangiovese: 100 percent on a scale from Gritty and Astringent to Round and Smooth of Texture.

  • Tannin

    Sangiovese: 85 percent on a scale from Low to High of Tannin.

Aromas/Flavors

  • Red Fruit

    Fruit

    Cherry (red, black, or sour), raspberry, red/black plum, red/black currant, cherry tomato
  • Red Floral

    Herbal / Vegetable

    Tomato leaf, sundried tomato, prune, leafy greens (chard, mustard, etc.), capers, tea leaf, marjoram, thyme, bitter herbs, escarole, fern, anise/fennel
  • Red Floral

    Floral

    Rose, chamomile, dried floral (potpourri), violet
  • Red Earth

    Earth

    Truffle, mushroom, terracotta, mineral, forest floor
  • Red Wood

    Wood

    Cinnamon, vanilla, pepper, toasted grain, coffee, mocha, nut, cedar, cola nut cinnamon, clove, dark chocolate, cocoa, caramel, smoke, sandalwood
  • Red Other

    Other

    Tar, leather, balsamic

Ageability

Ageability

2 to 20 years, pedigree-dependent; the best bottles can live even longer