Which country introduced Sangiovese to the United States?

Italy is thought to have introduced Sangiovese to the U.S. in the late 1800s. The grapes from Tuscany were originally brought to California. The fruit takes several months to mature and ripen before it can be used to make wine. Its skin is thin and vulnerable to rotting under an elevation of 1,500 feet. Since the grapes were brought to the U.S., more than a dozen different clones have been developed. Farmers use limestone to enhance the aroma of the wine once the grapes are ready for harvesting and fermentation.