Few grape varieties have as many names as Sangiovese, not just because of the chameleon-like morphological look of its bunch used to identify the cultivar (small, big, double, plum-like, etc.) but also due to its geographical origins (Brunello, Prugnolo gentile, Morellino, Calabrese, Chiantgiano, di Romagna, etc.) and its vernacularizations associated with the places where it is grown (Sangineto, Sangiogheto, Sanzoveto, Sanvicentro).
Its obscure origins, fought over by Romagnols and Tuscans, lend a mythical air that refers, through its name, to blood and its symbols, such as sacrifice to the gods: sangiovese, or rather the “blood of Jove” (sanguis Jovis). Other Tuscan and Corsican sources maintain instead that it originates from sangiovannese (San Giovanni) due to its sprouting and fairly early ripening time. In the past it was made into wine using other varieties, both white (Trebbiano t., Malvasia lunga) and red grape (Canaiolo, Malvasia nera) to lessen the often aggressive tannin, avoid the orangeness of aged wine and lend a primary aromatic hint.