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History and features of  Sangiovese

The Sangiovese is classified into several varieties for bunch size and grapes, among which the two most important are Sangiovese Grosso and Piccolo Sangiovese, with the first being used in almost all major productions, more vigorous, productive and qualitatively superior. Sangiovese is vigorous but difficult to cultivate because, although it adapts well to different climates, it has some suffering for the cold and humid ones. Even from the point of view of the ground there are no particular needs but it seems to prefer those that are not fertile and limestone, where it provides the best results with hot temperatures and dry environments. The budding occurs in the middle ages, with late maturation. It is sensitive to chlorosis, and suffers excessive acidity if it matures too long. Generally Sangiovese has medium sized, very elongated and conical clusters. Grosso type acorns are medium to large, while the Piccolo size is clearly small, both. The skin has very high concentrations of wintry, with purple black tones. The other big family of Sangiovese is that of the Sangiovese di Romagna, cultivated in the neighboring region with good results but certainly not comparable to those obtained in Tuscany.

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