Sangiovese i ka māla waina? ʻO Brunello (brown brown) i ke aniani
Ua manaʻo ʻia ʻo Sangiovese kekahi o nā ʻano hua waina i kanu nui ʻia ma ʻItalia (hoʻokahi i kēlā me kēia 10 mau kumulāʻau. E ʻike ʻoe i kēia mau hua waina ma 67 pākēneka o Tuscan, Na pawaina Italia aʻo ia ka hua waina i 25 DOC (G) s. ʻO ka huina hana a Brunello o Brunello? Nā hihia 750,000 (65 pākēneka i lawelawe ʻia ma nā hale ʻaina a loaʻa wale ʻia ma o nā hale inu waina ʻāpiki pilikino). ʻO ʻAmelika Hui Pū ʻIa kekahi o nā mea lawe mai nui loa o Brunello, e ʻai ana he 25 pākēneka o ka hana.
Hānau ʻia kahi hua waina hou
Ka hānau ʻana o ka hua waina Sangiovese mea kānalua. Kuhi kekahi mau noiʻi ua hoʻohana ka poʻe Roma i kēia hua waina i kā lākou hana ʻāpana waina. Ua ʻōlelo ʻia i ka kenekulia 16 e ka agronomist ʻo Gian Vittorio Soderini nāna i ʻōlelo i ka hua waina Sanghiogeto maikaʻi no ka hana ʻana i ka waina. I ke kenekulia 18 i lilo ʻo Sangiovese i mea kaulana a kanu ʻia i ka ʻāina āpau. I ka 1773, kākau ʻo Cosimo Villa Franchi e pili ana i ka hua waina ma ka "LʻOenoligia Toscana" (kāna kūkākūkā e pili ana iā Chianti). I ke kenekulia 19, a ʻo Baron Bettino Ricasoli, ka mea nona ka Castello di Broilio a me ka mea hoʻolale o Chianti, i hāʻawi i kahi papa hana no ka hana winemaking e hoʻohana ana i ka hua waina Sangiovese.
Manaʻo ʻia ʻo ka hua waina i hoʻomaka ʻia mai kahi keʻa hele wale i ka wā o Etruscan o ka mōʻaukala a ua hoʻoholo ʻo DNA i ka hele ʻana ma waena o nā hua waina ʻo Ciliegiolo a me Calabrese di Montenuovo. Hoʻohana ʻia ka Sangiovese Grosso ma nā wainana ʻo Brunello di Montalcino a me Vino Nobile di Montepulciano.
ʻAʻole maikaʻi loa
ʻAʻole mamao loa ka hua waina mai ka maikaʻi o ka genetically stable a adaptable, e hana ana i nā clones. Ua kākau ʻo Banfi Vineyards ma kahi o 600 mana o Sangiovese ma kā lākou waiwai. I kekahi mau hihia, hoʻohana ʻia kēia ʻano i ka pono o ka wāina a ke hoʻohana nei nā ʻāina i nā clones he nui e hoʻomaikaʻi ai i ke kaulike a me ka paʻakikī i kā lākou mau waina. Maikaʻi loa ke aniau Mediterania no Sangiovese ke ʻoluʻolu i nā mahana wela o ke kauwela a ʻo ke anuanu maloʻo e alakaʻi i ka ulu ʻana o ka berry maikaʻi, ʻoiai ka ʻokoʻa o ka mahana a me ka pō e hoʻoulu ai i nā ʻaʻala paʻakikī.
ʻO ka hoʻomana, ʻo Brunello di Montalcino a me Rosso di Montalcino (hana ʻia e ʻoliʻoli ai nā ʻōpio) koi ʻia e ke kānāwai e hana ʻia me Sangiovese. Eia hou, koi nā rula DOCG i nā māla waina ʻo Brunello e kanu ʻia ma nā puʻu me ka puka maikaʻi o ka lā, ma nā kiʻekiʻe ʻaʻole i ʻoi aku ma mua o 600 mika a i ʻole 2000 mau mika. (I kekahi mau hihia ʻaʻole hoʻokō ʻia kēia kānāwai no ka hoʻomehana honua). Hoʻonohonoho ʻia ke kiʻekiʻe e hōʻoia i nā hua waina a hiki i ka oʻo maikaʻi a me ka ʻono ma mua o ka ʻohi ʻana. ʻOi aku ke kiʻekiʻe ma mua o 600 mika a lilo ka mesoclimate i mea hōʻoluʻolu a hiki i ka hiki ʻole ke hilinaʻi ʻia. E heluhelu i ka ʻatikala piha ma WINES.
He aha e lawe ʻia mai kēia ʻatikala:
- It is believed that the grape originated from a spontaneous crossing during the Etruscan period of history and DNA has determined that the crossing was between Ciliegiolo and Calabrese di Montenuovo grapes.
- In the 19th century, and Baron Bettino Ricasoli, owner of Castello di Broilio and innovator of Chianti, offered a recipe for winemaking using the Sangiovese grape.
- In some cases, this attribute is being used to the advantage of the winery and estates are using multiple clones to improve balance and complexity to their wines.
