Sangiovese is best known for its production in central Italy, where it is the primary variety in Chianti, Vino Nobile di Montepulciano, and Brunello di Montalcino. Quality producers work hard to limit the vigor of Sangiovese vines, restricting yields so as to harvest grapes with greater concentration. Up until the early 1970’s, the Tuscan wine business was poor, and little effort was put into developing high quality, low production clones. Beginning in the late 1980’s, quality began to increase as business improved and producers were able to invest in the planting of better clones. With lesser clones and viticulture, Sangiovese tends to produce tannic wines, without great color. The best examples are highly aromatic, fragrant wines with nicely integrated tannic structure.