IGP Ravenna Sangiovese
Our Sangiovese takes its name from an ancient statistical document, the Descriptio Romandiole of 1371—a census commissioned by Cardinal Anglic de Grimoard for Pope Urban V. In it, the Church of San Nicola, still standing on our estate, counted 52 “hearths” (fuochi), representing the families belonging to the parish.
The Wine
This is a Sangiovese of subtraction. We harvest when the sugars point toward a maximum of 13–13.5% alcohol. We let it macerate on the skins just for the duration of fermentation—typically never more than two weeks before racking. We rack and lighten it with the first winter chills.
Yet we prefer to wait. That’s why it rests in bottle for 18 months before being released.
Technical Details
Tasting Notes
Medium ruby with garnet reflections. On the nose, red cherry, violet, and hints of dried herbs. The palate is fresh, with fine tannins and a long, savory finish. A Sangiovese that speaks of its territory without raising its voice.
Food Pairings
Traditional Romagna cuisine: tagliatelle al ragù, grilled meats, aged cheeses. Also excellent with a simple plate of local salumi.