Sangiovese is a red Italian vine grape whose origins are in the Chianti territory of Tuscany as Molon suggested in 1906 according to other experts of ampelography. The naming maybe comes from latin sanguis Jovis, “the blood of Jove” underlining another time the relationship between wine and divine nature in ancient cultures. Somebody else tell that the name derives from the original location in San Giovanni Valdarno. In fact, during the Reneissance, the Castelli del Valdarno di Sopra, under floretine political control, were the main supplier of wine for the capital Florence. Interesting to know that there’s even a third theory about the origin of Sangiovese, suggesting that the original location was in Santarcangelo di Romagna a small town built on the ancient ” Colle Jovis ” in english Hill of Jove. Romans yet cultivated this vine variety on the hills near Rubicone River and we can guess, in this case too, that Sangiovese in nothing but “the blood of Jove”. Sangiovese in characterized by a typical red rubine color with purple nuances and a slight tendence to trasparency, which is particularly evident in the case of overproduction or bad vintage. In fact, the color of the wines produced fermenting Sangiovese vine strongly depends on the viticolture methods and on the vintage weather conditions. After wine ageing, the color becomes a bit garnetish with some orange nuances. When the ageing process is completed the orange shade is the leading one. The bouquet is made of sour cherry and violet but it’s possibile to feeel even currant, strawberry, cherry, plum, raspberry and blueberry. The palate suggests a balanced, smooth, rounded and well-bodied wine. The tasting reveals its typical slight sharpness combined to a dry and fruity savour smoothy herbaceous. The grape requires a long growing season, as it slowly ripen generally during the mid-late october. Sangiovese has shown itself to be adaptable to many different types of soils but it seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. Sangiovese vine prefers dry spell to humidity and wet solis during the ripening can deteriorate the original quality of the grapes and the health of the vine itself. We achieve the best results during dry and hot vintages, since the vine characteristics give a wine having high levels of acidity and harshness. The grape dimension depends on variuous factors but they generally are a close-knit group. Thanks its characteristics, Sangiovese was clonated in different italian region but there are interesting differences among Sangiovese Umbria, Sangiovese Toscana or Sangiovese Romagna. Our Soviano Regale, a pure refined Sangiovese, is the result of three clones: Brunello, R23 and R24. Traditional ampelography used to distinguish Sangiovese in two classes: the Grosso one and the Piccolo one according only to the dimension of the grape. Nowadays this classification based on patterns established at the beginning of XX century, seems to be a bit reductive considering the great quantity and quality of Sangiovese clones. The history of Sangiovese begins around the VII century, among the Etruscans, and is the first vine variety ever described and menitioned in written documents. The first bibliographical notes “ La coltivazione delle viti” (Viticolture in english) were written in 1580 by Soderini who referres to Sangiogheto a specific grape variety notable for the fine and regular harvest. Without any doubt, Sangiovese is the most popular italian red grape above all in Tuscany, Umbria, Emilia Romagna and the seaside lands of Marche and Abruzzo but it is succesfully cultivated in Lazio, Liguria, Lombardia, Veneto, Campania, Molise, Puglia, Calabria, Sicilia and Sardegna too. Sangiovese won the attention of international winemakers so far that there is a production of wine blended with Sangiovese in California (Napa Valley and Sonora County), Argentina, Corsica and Australia too. This means that from Sangiovese grape the skilled winemaker can produce wines characterized by different qualities; from sharp and light-coloured wines, to full-bodied, deep coloured and alcoholic ones. The typical tradition of central Italy suggests to age the wine in big barrels, even though the modern oenological methods favoured the ageing in barrique barrels too. Our Sangiovese, refines in inox steel barrels almost 18 month long to become our recommended Soviano Regale. We decided to use inox steel with the precise aim to offer the pure Sangiovese’s subtle fruity bouquet that would change for ever into spicy aroma ( vanilla and liquorice) or empyreumatic aromas reminiscent of cintraging, coffee and chocolate when it refines into wooden barrels.