“Working by Hand” (Winemaking)
Winemaking: Sangiovese-At-A-Glance
- Most common styles
- Still
- Winemaker choices and options
- Virtually all winemakers make use of available options (skin contact, malolactic, lees-stirring, choice of fermentation vessel, etc.).
- Aging
- All options used – stainless steel, concrete, oak (barrels, vats, barriques, oak alternatives).
- Aging potential (yes/no). If “yes,” give range
- Yes. Most are drunk relatively young, but the best bottlings do have the potential to age over 20 years
- Presented solo or frequently blended with
- Can be vinified as a mono-variety and there are some great red examples, especially when made with older vines and lower yields. That said, most Sangiovese is most often used in blended red wines, where it can be the dominant grape or a choice blending element.