Sangiovese

The most widely cultivated red grape variety in Italy, there are records of Sangiovese dating back to 1600 in Tuscany. Its name may derive from the blood of Jupiter (sanguis Jovis). DNA has revealed that it's a natural cross between Ciliegiolo, an old variety of Chianti, and Calabrese di Montenuovo, a rare variety from Calabria. Sangiovese is thus Tuscan-Calabrian. In Switzerland, there are only a few traces left of this very late-ripening variety which is highly resistant to dryness. Its wines are high in tannins and acidity, getting better with age.