Sangiovese

(redirected from Prugnolo)

San·gio·vese

 (sän′jō-vēz′, -vēs′)
n.
1. A variety of grape originating in Italy and used to make red wine, especially Chianti.
2. A medium-bodied red wine made from this grape.

[Italian, ultimately from Latin sanguis Iovis, blood of Jove : sanguis, blood + Iovis, genitive of Iūpiter, Jupiter; see dyeu- in Indo-European roots.]

Sangiovese

(ˌsændʒəʊˈveɪzɪ)
n
1. (Plants) a black grape grown in the Tuscany region of Italy, used for making Chianti and other wines
2. (Brewing) a red wine made from this grape
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References in periodicals archive ?
Made from a blend of sangiovese and prugnolo gentile.
The same grapes allowed in Chianti are blended here with the Prugnolo to produce a deeply colored, quite tannic wine whose initial hardness and restraint gives way to deep, warm flavors.
Vino Nobile di Montepulciano is named after the town from which it originates and is made mainly from the Prugnolo Gentile grape - a local clone of sangiovese.
A blend of 40% prugnolo, 30% cabernet sauvignon and 30% merlot; ripe cherries, forest floor, baked meat pie and nutmeg; on the mouth, it shows bright acidity with cherries, plums and mushroom notes; the finish is earthy with lively acidity and medium length.
The same grapes allowed in Chianti are blended here with the Prugnolo to produce a deeply-colored, quite tannic wine whose initial hardness and restraint gives way to deep, warm flavors.