Sangiovese ("blood of Jove") is Italy's most widely planted red grape and the main ingredient in many Italian wines such as Chianti, Vino Nobile di Montepulciano, and Carmignano. This versatile grape can produce both light, fresh, and early-maturing wines (a simple Chianti, for example) or full- bodied, powerful, and long-lived classics. Sangiovese's most recent claim to fame is its vital role in the new breed of red wines from Tuscany called Supertuscans, which may be all Sangiovese or blends of Sangiovese and other grapes. Due to the success of Supertuscans, plantings of Sangiovese in California have increased significantly over the past decade, especially in Napa and Sonoma, where it is sometimes blended with Cabernet (though it usually remains varietally labeled). Fruit notes from Sangiovese wines often tend toward tart black cherry or raspberries, usually accompanied by earthiness, warm alcohol, and a memorable streak of acidity and astringency. Fuller Sangiovese wines such as Chianti Classico Riservas, Brunellos, Supertuscans, and many California bottlings often gain significant structure and complexity from aging in small oak barrels. Argentina is also known for producing quality Sangiovese wines.