In response to UC's embarrassing championing of the Italian wine cause, and Italian varieties outside of Italy (potential for etc.)
Sangiovese is the result of a cross between Ciliegiolo and a Campanian variety called Calabrese Montenuovo, so it's Tuscan roots don't run that deep. Sangiovese could probably grow as well in Campania as Colli Senesi or the Romagnan plains. A variety is just a genetic re-arrangement of the potential Vitis vinifera has to offer. There is no reason that Sangiovese could not express it's particular take on vinifera successfully outside of Tuscany. It can and it does. The same goes for all Italian varieties. I have a greenhouse full of Sagrantino, Grechetto, Sangiovese, Ciliegiolo, Montepulciano and self-polinated Ciliegiolo seedlings waiting to be planted out in the cool Great Southern of Western Australia. I see absolutely no reason why some of these varieties (and crosses) can't find a home outside of Italy and make great wine. It's all a question of management and keeping an open mind. Pick a decent site, watch how the vines grow, intercept as much sunlight with prudent canopy management, check for deficiencies, keep the berries nice and small and don't be greedy. Sooner or later a particular variety will perform better than others. That's what you focus on.
The only true way to plant something that perfectly reflects your terroir would be to plant thousands of seeds from thousands of different varieties out in a field and see which one's survive and grow into bearing vines with minimal intervention. Check out the fruit quality of those that survive, for flavour and acidity. Quantify all the dates of the main phenological stages and how they relate to climactic data for your site, and then clone the vines of best fit and performance and plant those out into blocks. There's your vineyard which reflects a lovely marriage of terroir and cepage. If you're curious you could do a DNA assay to determine the genetic origin of your materials, but even a self-polinated seedling (eg. sangio. crossed with itself) is still a genetically distinct variety, albeit very similar to it's parents. Only problem is selling the wine with your variety's name on the label. But that's for a different thread.
Marcello