Sangiovese di Romagna Doc

Sangiovese di Romagna Doc is produced in a vast hilly area of the districts of Bologna, Forlì-Cesena, Rimini and Ravenna. Sangiovese is a local grape variety and several suppositions have been made as regards the origin of its name. The most reliable state that the name derives from Mount Giove (Jupiter), a hill near Sant’Angelo di Romagna. This supposition is supported by a legend according to which the Capuchin friars from the friary in Sant’Angelo di Romagna, situated on the Collis Jovis, hosted a famous personage. The friars offered the customer some wine of their production; the wine was so much appreciated that the friars decided at the end to give it a name, Sanguis Jovis, Jupiter’s blood, that changed subsequently in Sangiovese. But apart from the legend, the first official data on the Sangiovese grape variety dates back to 1600, when “Romagna red wine” became known as Sangiovese thanks to several short poems written by Pier Maria De’ Minimi and Jacopo Landoni on the occasion of wedding feasts.
Sangiovese di Romagna Doc is a red table wine produced also in the following versions: Novello, Riserva and Superiore.

Consumption

Sangiovese di Romagna Doc is best with red meat dishes, salted meat, tortellini, ragout tagliatelle, seasoned Parmesan and cheese. It should be served at a temperature of 16-18°C in Bordeaux stem glasses. The Riserva version, namely with an ageing of at least two years, instead should be served in Balloon stem glasses at the same room temperature.

Conservation

Sangiovese di Romagna Doc must be preserved in the dark, at a constant temperature between 10 and 15°C and humidity around 70-75%. The bottles must be kept in the horizontal position on shock-absorbing wooden racks.

Production

Sangiovese di Romagna Doc is produced by the crushing of the grapes, then fermented and macerated with the pomace. After maceration the racking off allows the separation of the skins and the grape-pips from the must. At this point the wine is decanted, which is necessary in order to eliminate any possible solid substances that might have precipitated and finally refined and aged. At the end of this period, the wine is stabilized and ready for bottling.
With an ageing of at least two years the wine can take on the additional mention of Riserva.

by NATURALMENTE ITALIANO