Sangiovese
Tuscany
Sour cherry, dried herb and dusty tannin, with acidity high enough to cut through anything you eat with it.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
23-25 Brix
23 - 25
Titratable acidity
6-8 g/L
6 - 8
pH
3.3-3.6
3.3 - 3.6
Juice yield
0.67 L/kg
free run plus a gentle press
Sugar per kilogram
177 g
at 24.0 Brix, the midpoint
Fruit for 23 litres
34 kg
before racking losses
Potential alcohol
13.2-14.4%
from 1.101 fermented dry. A range, because conversion varies by strain
What it punishes
Thin colour. It extracts less anthocyanin than most reds, so it looks paler than it tastes and over-extracting to fix that only adds tannin.
Made into
- Dry red
- Rose
Sulphite at this pH
At pH 3.45, protecting a red wine to 0.5 mg/L molecular SO2 takes 22 mg/L of free SO2. Work it out for your own reading.
Recipes on this site that use it
More vinifera red
Cabernet Sauvignon
Bordeaux, and now everywhere warm enough
23-25 BrixMerlot
Right Bank Bordeaux
22-25 BrixCabernet Franc
Loire and Bordeaux
22-25 BrixPinot Noir
Burgundy
23-26 BrixSyrah
Northern Rhone
24-27 BrixGrenache
Southern Rhone and Spain
24-26 BrixMourvedre
Bandol and Spain
24-28 BrixZinfandel
California, and Croatia before that