Sangiovese a cikin gonar inabinsa? Brunello (launin ruwan kasa) a cikin Gilashin

Ana ɗaukar Sangiovese ɗaya daga cikin nau'ikan innabi da aka fi shuka a Italiya (ɗaya cikin kowane inabi 10). Za ku sami waɗannan inabi a cikin kashi 67 na Tuscan, Italiya vineyards kuma shine babban inabi a cikin 25 DOC (G) s. Jimillar samar da Brunello na Brunello? shari'o'i 750,000 (kashi 65 suna aiki a gidajen abinci kuma ana samun su ta musamman ta wuraren ajiyar giya masu zaman kansu). Amurka tana daya daga cikin manyan masu shigo da kayayyaki na Brunello, tana cin kashi 25 cikin XNUMX na abin da ake samarwa.

An Haifi Sabon Inabi

Haihuwar Sangiovese inabi abin tambaya ne. Wasu bincike sun nuna cewa Romawa sun yi amfani da wannan inabi wajen yin ruwan inabi. Masanin aikin gona Gian Vittorio Soderini ya ambace shi a cikin karni na 16 wanda ya ambaci innabi Sanghiogeto yana da kyau don yin giya. A cikin karni na 18 Sangiovese ya zama sananne kuma an dasa shi a duk faɗin yankin. A 1773, Cosimo Villa Franchi ya rubuta game da inabi a cikin "L'Oenoligia Toscana" (tattaunawar Chianti). A cikin karni na 19, kuma Baron Bettino Ricasoli, mai Castello di Broilio kuma mai kirkiro na Chianti, ya ba da girke-girke na yin giya ta hanyar amfani da inabi na Sangiovese.

An yi imani da cewa innabi ya samo asali ne daga ƙetarewa ba tare da bata lokaci ba a lokacin tarihin Etruscan kuma DNA ta ƙayyade cewa hayewar ta kasance tsakanin Ciliegiolo da Calabrese di Montenuovo inabi. Ana amfani da Sangiovese Grosso a cikin ruwan inabi na Brunello di Montalcino da Vino Nobile di Montepulciano.

Ba Cikakkun Ba

Innabi ya yi nisa daga cikakke kamar yadda yake nuna rashin daidaituwa ta kwayoyin halitta da daidaitawa, yana haifar da clones. Banfi Vineyards sun tattara nau'ikan Sangiovese sama da 600 akan kadarorin su. A wasu lokuta, ana amfani da wannan sifa don amfani da giya kuma gidaje suna amfani da clones da yawa don inganta daidaituwa da rikitarwa ga giya. Yanayin Bahar Rum yana da kyau ga Sangiovese saboda yana jin daɗin yanayin zafi na lokacin rani kuma bushewar yanayi yana haifar da ingantaccen ɓacin rai, yayin da bambance-bambancen zafin rana da dare ke haifar da ƙamshi masu rikitarwa.

Ƙungiyar, Brunello di Montalcino da Rosso di Montalcino (wanda aka yi don jin daɗin matasa) doka ta buƙaci a yi gaba ɗaya tare da Sangiovese. Bugu da ƙari, dokokin DOCG suna buƙatar dasa gonakin inabin Brunello a kan tsaunuka tare da hasken rana mai kyau, a tsaunukan da ba su wuce mita 600 ko kusan 2000 ft. (a wasu lokuta ba a aiwatar da wannan doka ba saboda dumamar yanayi). An yi niyya tsayin tsayin inabi don tabbatar da cewa inabi sun kai ga girma da dandano kafin girbi. Duk wani sama da mita 600 kuma mesoclimate ya zama mai sanyaya har ya zama abin dogaro. KARANTA CIKAKKEN LABARI A WINES. TAFIYA.

ABUBUWAN DA ZA KU GUDU DAGA WANNAN LABARI:

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.