Controlled designation of origin*

vini-sangiovese

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.

A drop of history
In 1976 the birth of Sangiovese was celebrated by the placing of a plaque on Mount Giove, a hill near Santarcangelo di Romagna, bearing the inscription: Here on the hill bearing the name of Jupiter, today October 24 of the year 1976, Romagna home to wines and vineyards, hereby adorns the head of the god with the halo of SanGiovese claiming this fruitful birthright with unswerving faith.
It would seem that the wine’s name derives from this very hill where history and myth mix.

CHARACTERISTICS

GRAPE VARIETY
The “Romagna Sangiovese” controlled designation of origin wine must be obtained from grapes grown on vineyards within the winery, that have the following ampelographic composition:
Sangiovese: from 85% to 100%; other red grape varieties suitable for cultivation in the Emilia-Romagna region may be used to make up the remaining proportion up to a maximum of 15 %.
For newly planted vines, the minimum density of plants per hectare must not be below 3,300 for Romagna Sangiovese and 3,700 for Romagna Sangiovese Superiore.

YIELD:
Maximum production of grapes per hectare: 12 t.
(Superiore: 10.5 t. – Novello: 12 t.)
(Sangiovese in subzones: 9 t. – Reserve in subzones: 8 t. )
Minimum natural alcohol content of the grapes by volume: 11.5%
(Superiore and Sangiovese from the subzones: 12.5% –
Novello : 11.0 % – Riserva: 13 % )
PRODUCTION AREA:
Province of Bologna: 7 municipalities
Province of Forli / Cesena: 24 municipalities
Province of Ravenna: 5 municipalities
Province of Rimini: 19 municipalities

 

* The “Romagna” Sangiovese novello must be obtained with at least 50% of wine coming from carbonic maceration of the grapes. For DOC “Romagna” Sangiovese and “Romagna” Sangiovese superiore partial drying (appassimento) of the grapes may be carried out using equipment for ventilation and dehumidification. For “Romagna” Sangiovese, “Romagna” Sangiovese novello and “Romagna” Sangiovese superiore enrichment is permitted up to a maximum of 1% of the volume. This operation is prohibited for “Romagna” Sangiovese with mention of the subzone.

* Approved by Ministerial Decree 22.09.2011 Official Journal 235 of 8.10.2011
Amended by Ministerial Decree 30.11.2011

WINE TYPES

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.
Color: ruby-red;
Aroma: vinous, intense, fruity;
Flavor: dry or slightly sweet, sapid, harmonious;
Residual reducing sugars: maximum 10.0 g/l;
Total minimum alcohol content by volume: 11.5%.
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.
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, 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: 12.5%;
Residual reducing sugars: maximum 4 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.
Release for sale: from September 1 of the year following the year of the grape harvest. 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 February of the third year following the harvest of the grapes.

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Romagna Sangiovese data sheet Wines of Romagna data sheet Production regulations