Sangiovese is one of the most widespread and known grape varieties in Italy, however its precise origins remain mysterious and there are various versions regarding its history. It is certainly a grape variety that was born in a circumscribed area between Romagna and Tuscany.
As reported by Giordano Zinzani and Beppe Sangiorgi in their book “Sangiovese, vino di Romagna”, an ancient notarial deed from 1672 found in the State Archives of Faenza is the first known document where the name Sangiovese appears. A woman, owner of the Fontanella estate located at 400 metres above sea level, rents a vineyard to the parish priest of Pagnano: three rows of Sangiovese near the house.
But the origins of Sangiovese di Romagna must be sought further back in time, starting with the name, which could have mystical meanings related to the worship of Dionysus and the practice of the symposium – a Latin origin of the name Sanguis Jovis (blood of Jupiter) is plausible. As for the origin of the name, there is also a different version involving the town of Sant'Arcangelo, where on Mount Giove stood a convent of monks surrounded by vineyards from which a prized red wine was obtained, called the blood of Mount Giove.
Another theory traces the name not to Jupiter but to the word "giogo", meaning a long and rounded summit of a mountain, and consequently to "sangiogheto" (blood of the yoke), which could be a typical vine of the hills such as those on the border between Romagna and Tuscany.
Romagna has no administrative boundaries, but is a region whose boundaries are sentimental, dictated by language, history, and habits. Romagna begins at Imola and ends at the border with the Marche. In Romagna, it has always been called Sangiovese and has always been vinified in purity, whereas in Tuscany, for example, until the second half of the 1800s it was used exclusively in blends such as Chianti. The Romagna Sangiovese Controlled Designation of Origin dates back to 1967. Sangiovese di Romagna was the fifteenth wine in Italy to be recognised as DOC and the first for the Emilia-Romagna region. Every year, in October, the Giovin Bacco enological event is held in Ravenna, which awards the best Sangiovese di Romagna.
In Romagna, it is said that Sangiovese resembles its people: lively, frank, and exuberant. A bit rough at first, but then welcoming and warm. Indeed, Sangiovese di Romagna has more or less these characteristics. Its colour is ruby red, sometimes with violet edges; on the nose it has a delicate perfume reminiscent of violet; the flavour is harmonious, slightly tannic, with a pleasantly bitter aftertaste. It naturally pairs with the inland Romagna cuisine, with rustic and simple flavours, such as homemade first courses based on meat ragù, roasts, and grilled dishes, such as the classic castrated lamb.
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