Speaks the Sangiovese...

My home, where I grew up in quality, generating many enclaves of excellence, is the hilly side of Romagna ... There are those who define it the “new Tuscany”, those call it the “new Provence”: sure that the area upstram the Via Emilia, between the hills of  Imola and Rimini nearby the Adriatic, is a wonderful carousel for the visitor curious to know me ... Gentle rolling hills, villages beautifully restored (Dozza, Brisighella, Modigliana, Castrocaro, Predappio, Bertinoro, Longiano, Santarcangelo, Verrucchio, Coriano ... ), all along the Routes of Wine and Dine of Romagna: through small mountain passes and crests in a harmonious and sweet landscape, with vineyards, picturesque olive groves and spectacular ravines ...
 
My coloris a beautiful ruby ??red with hints of violet and red fruits: the taste is dry, harmonious and slightly tannic, with a pleasantly bitter aftertaste ... it is often said that the Sangiovese of Romagna (Sanzve's) represents the character of the people of Romagna: frank, feisty ,welcoming  and strong and at the same time sincere ...
 
Starting from me, from the Sangiovese of  this hilly, young and old, pleasurable and intimate Romagna, it is possible to reinvent travel suggestions, itineraries, holiday ideas ... a sort of great “land zapping” ... An exhilarating journey between thedifferent kinds of Sangiovese di Romagna: infact the territorial conformations  gives specific characteristics to the wine, each one with its own personality!
 
Among the vineyards and cellars of Romagna, you will make a journey into my world through harmonious landscapes, spa facilities and  rural hospitality. Here the traveller will be surprised by the extraordinary and delicious local products. Around the villages of Romagna he will find legendary stand of  Piadina, whit its variable dimentions and consistence but always incomparable delicious...
 
Exquisite Cheeses as the Formaggio di Fossa POD of Sogliano, the Squaquarone POD and the Raviggiolo; delightful extra virgin olive oil, tasty beef  meat and the Mora Romagna, as well as the traditional jam, preserves and marmelades, such as the Savor and Saba produced with grape must ...
Not to mention the first corse of Romagna, with pastry rolled out with the rolling pin: Cappelletti,Passatelli, Ravioli..first courses and traditional disse recolected in the famous book of Pellegrino Artusi, to whom Forlimpopoli and the whole Romagna, has finally dedicated Casa Artusi, a  modern and multipurpose laboratori of the culinary.
 
And so, in these extraordinary places, took place the tumultuous levied of the enology of Romagna, in the name of the eccelence... In fact there was also here a strong generational renewal of the producers who favored the introduction of new and modern techniques of viticulture and wine-making, supported by the institutions expecially the Consorzio Vini Romagna and Enoteca Regionale
 
"E' bé" (the wine dialect) accompanied the life of people of Romagna by several time, as already wrote by some Latin authors that emphasize the great productivity of the lands of Romagna. A value that has paradoxically proved to be a handicap: in fact between '700 and half of the' 900, the cellars of Romagna were primarily intended to produce as much as possible
I am the wine that identifies the Romagna, and father majority of wines are very important: my grapes, alone or in association with others, contribute to the production of famous wines such as Brunello di Montalcino, Chianti, Rosso Conero, and many others ...
Now also here in Romagna we  conquer an excellent level of quality marche with an excellent price/quality ratio, as well as  the astonishing and complex galaxy of local nuances.
The brend new registered name, begining from the 2011 vintage, will be Romagna Sangiovese:
the origin indicatio will be at the first place in the name... because the winemakers decide to focus more and more on the terroir, to better communicate their identity, following the example of other historic areas such as Chianti .
Furthermore it will be possible to indicate on the bottles one of the 12 "additional geographical indications": Serra, Brisighella, Marzeno, Oriole, Modigliana, Castrocaro-Terra del Sole, Predappio, Meldola, Bertinoro, Cesena, Longiano and S. Vicinio.
According to the writer Dario Zanasi "..the Romagna Sangiovese is a wine that deserves a military salute. How did the French General Mac Mahon, in front of the famous vineyard of Clos-Vougeot.”  
I have accomplished this extraordinary recovery and for this reason the journalist Andreas Marz said: "... in comparison to the Tuscan cousins??, these wines of Romagna are slightly rounder, fuller. Maybe have a lower acidity and softer tannins. I'm almost bet that in a blind tasting among the ten best Super Sangiovese of Romagna and ten Super Tuscan Sangiovese, would lead to a win on points by Romagna....! "
 
If the hinterland of Romagna and the hills are my home, I also like to expose myself from some balcony...There are three historical local, born from the passions and cultural activities of Aldo Spallicci, Max David and Alteo Dolcini, writers and men of culture, lovers of Romagna’ traditions and of its wine: in 1971 was inaugurated the "Cà de Bé" in Bertinoro, which was followed, in 1975, the "Ca 'de Ven" of Ravenna and in 1976, the "Cà de Sansvéz "in Predappio Alta. And how can we forget, finally,a tavern favored by the great Tonino Guerra in Santarcangelo,whose name is an evocation and a program ... all dedicated to me: the... Sangiovesa!

A JOURNEY THROUGHT THE SANGIOVESE