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SANGIOVESE di ROMAGNA Symbol of the Emilia Romagna tradition  Sangiovese together with piadina, lasagne and tortelli is one of the most important symbols of Emilia Romagna and it well represents the main features of Romagna: frankness, exuberance, strenght and the most famous hospitality. PRODUCTION SITES: It is produced on the hills surrounding Bologna, Forlì-Cesena, Rimini and Ravenna. COLOUR: Intense ruby-coloured with some violet reflexes. AROMA: A glass of Sangiovese gives off the flavours of a mature bunch of grape with slight remarks of violet and red fruits. In short it can have a blueberry, strawberry, faintly floral, violet or plumy character. TASTE: The flavour profile of Sangiovese is fruity, with a moderate acidity and generally a medium-body ranging from firm and elegant to robust. At the end it leaves a taste of slight bitterness.
PAIRINGS: Excellent to accompany meat based dishes or with pasta such as lasagne. Sangiovese is great to be paired even with salami of any region and the new one is perfect with roasted chestnuts and tortelli stuffed with a cream of chestnuts and honey…
GRADATION: The minimum gradation is 12°.
SERVING TEMPERATURE: The ideal serving temperature is 18°C.
 GLASS: It can be served in a normal red wines glass.
AGEING: With an alcoholic gradation and 2 years aging it can be qualified Riserva wine.
EVENTS: “San Giovese in festa” (Modigliana - near Forlì-Cesena) every year organize a festival completely dedicated to this great wine. If you are particularly fond of this wine the region Emilia-Romagna organizes many projects and trips on The way of Sangiovese and the other Forlì-Cesena specialities. www.stradavinisaporifc.it. |
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