The characteristics of Sangiovese, locally known as Sanzves, evoke the spirit of
the people of Romagna: frank and rough while also gentle and open.
Sangiovese is excellent for washing down red meats and hearty dishes of the
typical fresh pasta prepared in Romagna, cappelletti or tortelloni with meat sauce,
or mature cheeses.
PRODUCTION AREA: Provinces of Bologna, Forlì-Cesena, Ravenna, Rimini
WINE TYPES
Romagna Sangiovese
Color: ruby-red, sometimes with a purple rim;
Aroma: vinous with a delicate scent reminiscent of violet;
Flavor: harmonious, slightly tannic, pleasantly bitter aftertaste; Total minimum alcohol content by volume: 12%;
Residual reducing sugars: maximum 10 g/l;
Release for sale: from December 1 of the year of the grape harvest.
Romagna Sangiovese Sottozone
Color: ruby-red verging on garnet;
Aroma: vinous, intense, characteristic;
Flavor: dry, full, harmonious, slightly tannic;
Total minimum alcohol content by volume: 12.5%;
Residual reducing sugars: maximum 4 g/l.
Release for sale: from September 1 of the year following the year of the grape harvest.
Romagna Sangiovese Superiore
Color: ruby-red verging on garnet, sometimes with a purple rim; Aroma: vinous with a delicate scent reminiscent of violet; Flavor: harmonious, slightly tannic, pleasantly bitter aftertaste; Total minimum alcohol content by volume: 12.5%;
Residual reducing sugars: maximum 10 g/l;
Release for sale: from April 1 of the year following the year of the grape harvest.
Romagna Sangiovese Riserva Sottozone
Romagna Sangiovese Riserva
Color: ruby-red verging on garnet, sometimes with a purple rim; Aroma: vinous with a delicate scent reminiscent of violet; Flavor: harmonious, slightly tannic, pleasantly bitter aftertaste; Total minimum alcohol content by volume: 13.0%;
Residual reducing sugars: maximum 10 g/l.
Color: ruby-red verging on garnet;
Aroma: vinous, intense, characteristic;
Flavor: dry, full, harmonious, slightly tannic;
Total minimum alcohol content by volume: 13.0%;
Residual reducing sugars: maximum 4 g/l.
A period of ageing in the bottle of at least 6 months is compulsory; its chemical, physical and organoleptic suitability shall not be evaluated before the 1st of September of the third year following the harvest of the grapes with a period of ageing in the bottle of at least 6 months.