Grape Varieties of Argentina
Sangiovese is arguably the signature Italian grape, being the base of Chianti and most Tuscan wines, including Brunello di Montelcino.
It is a thin-skinned, sweet and juicy grape that yields plenty of acid but little tannin. As a result it is generally associated with light-bodied, early drinking, fresh wines with aromas of red and black berry fruits and the residual bitterness of fresh cherries when young. However, thanks to all the acid Sangiovese-based wines generally age very well, taking on more plummy characteristics.
The grape is not yet widely planted in Argentina, with only a handful of producers currently offering a Sangiovese in their line up. But those producers putting their faith in the grape are amongst the most prestigious in the industry, and particularly with the focus on the export market, it seems likely that Sangiovese will increasingly find favour in Argentine wine production.
While Sangiovese is considered a late-ripening variety in many parts of the world, under Argentine conditions it ripens fairly early and its harvest usually begins in early March.