Sangiovese- etymologically the blood of the god Jupiter- flourishes in central Italy all the way from Romagna to Campania, is however best known as the great grape of Tuscany. A truly noble variety, it enjoys limestone and clay soils, and expresses itself well both as monovarietal or as a blender. In Chianti the Sangiovese was traditionally blended with Canniaolo and two white varieties, Malvasia bianca and Trebianno, although with the advent of modern techniques, the white grapes are no longer as desirable, and in the past fifteen years it has been legal to produce a monovarietal Chianti, or to blend up to 15% Cabernet Sauvignon. In Le Marche, Sangiovese shares the bottle with Montepulciano quite willingly, to the benefit of both partners. Recent DNA studies have shown sangiovese to be descended from Cliegiolo and Calabrese Montenuovo, and there are at least fourteen clones currently under cultivation. The most highly regarded of these is the Brunello, sometimes called Sangioveto Grosso, which yields the great red wines of Montalcino. This clone are particularly well-suited to the soils of Montalcino.