Italy - Tuscany

Question 1

What was traditional winemaking for Sangiovese?

Answer 1

Part of a blend that could include white varieties.
Typically kept on the skins for very long periods (30 days +) and aged in large, neutral oak casks for an extended time (3-4 yrs) to soften the tannins.

Question 2

What has more modern winemaking seen for Sangiovese?

Answer 2

Maceration have been reduced to 7-10 days for early drinking wines with medium tannins, and to 15-25 days for wines with high tannins intended for ageing, especially in the absence of white grapes.

Question 3

When did the shift in winemaking change for Sangiovese? Why?

Answer 3

Investment in the 1990s encouraged change through the use of temperature controlled steel fermentation tanks to preserve primary fruit.

Question 4

What is the view of concrete for Sangiovese?

Answer 4

For some producers, making a comeback.

Question 5

What is the view on oak ageing for Sangiovese? How has this changed?

Answer 5

Trends in maturation have changed. The end of the 20th century saw widespread use of a proportion of new oak barriques, adding a layer of vanilla and spice.
Since the beginning of the 21st century, there has been a move to using older barriques, 500L Tonneaux and the traditional, large, neutral, oak cask with the aim of preserving the subtle sour red cherry to be the main point of interest for the wine.

Question 6

How are inexpensive wines aged?

Answer 6

For short periods in steel.