Sangiovese di Romagna Avi 2016
DOC Sangiovese di Romagna, San Patrignano, 750 ml
At first, the Avi is reserved; it needs air and it’s therefore better to decant it a least an hour before serving. Its spicy bouquet is dominated by laurel, thyme, estragon, tobacco and undergrowth. On the palate, it’s quite the opposite: Aromas of dark cherries and wild berries broaden intensively accompanied by fine but present tannins. It’s an elegant wine, complex and long in the finish.
|Origin:||Italy / Emilia-Romagna / Sangiovese di Romagna|
|Label:||Vegan, Certified integrated production|
|Ripening potential:||4 to 15 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Fegato alla veneziana, Rabbit ragout with olives, Orecchiette, Strozzapreti alla siciliana, Tagliatelle al tartufo, Risotto with ceps|
|Vinification:||long must fermentation|
|Harvest:||hand-picking, strict selection|
|Maturation duration:||18 months|
Between Rimini and San Marino, not far from the loud and lively beaches of the Adriatic Sea, lies San Patrignano. This rather unconventional village with between 1600 and 2000 inhabitants was founded in 1978 by Vincenzo Muccioli and like-minded people with the aim of offering young people in need a new future through work and vocational training.
Besides horse breeding, viticulture was one of the first successful activities in this rehabilitation project for people suffering from drug addiction. The renowned Italian œnologist and consultant Riccardo Cotarella most certainly played a decisive role in the success of the wines on the market.
Around 100 hectares on the hills of the town of Coriano are planted with Sangiovese, Merlot, Cabernet Sauvignon and Cabernet Franc, Petit Verdot, Sauvignon Blanc and Chardonnay. The climate under the influence of the nearby sea and the limestone and clay-rich soils offer ideal conditions for wine-growing. Under professional management, the vineyards are lovingly maintained by the young men and women according to organic guidelines.
Epitome of Tuscany
Chianti classico, Brunello di Montalcino, Vino nobile di Montepulciano: the Sangiovese is in each of the classic red wines from Tuscany. For a long time, it was assumed that its birthplace was here. After all, it appeared under various synonyms in Tuscan documents dating from 1600. But in 2004, researchers unveiled that one of its parents originated in Calabria in southern Italy. Today, it is the most planted variety in Italy. In addition to Tuscany, it fares well in Emilia-Romagna, Marche or Umbria. It is an exceptionally lovable wine: its aromas of cherry and plum, violets and spices are complemented by fresh acidity and a juicy texture. It wins people around both as cheerful, drinkable wines with pizza and pasta and as barrel-aged top class wines. Carried by Italian immigrants, it found its way to California and Argentina. However, it does not have the same reputation there.
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.