According to an old and imaginative local tradition, the name Sangiovese derives from Sanctus Zeus, the god Jupiter of the Romans. It is a fact that has always been cultivated in the Province of Forlì-Cesena: the earliest records date back to 1600 with the Treaty of vine cultivation by Soderini and the “Agricoltore sperimentale” byTrinci (1726).
For a long time in Tuscany and Romagna vie for the authorship of this vine: if it is true that the Tuscans were the first to talk about it, it is equally true that the fame of this variety originated from the ancient cultivation in Romagna.
It 'a vine difficult, little elastic towards the environment in which it is grown and is able to give excellent wines only suited in environments such as the clay hills of the hinterland of Romagna.
Enologically very versatile in terms of wine, Sangiovese wines can give you fresh, fruity, pleasant to be drunk young as well as in the medium and long-term aging.
This wine, which always identifies the Romagna region, has seen recognize the POD in 1967.
In Romagna, various types of Sangiovese are produced (denominations):
- Sangiovese of Romagna D.O.C. Novello
- Sangiovese of Romagna D.O.C.
- Sangiovese of Romagna D.O.C. Superiore
- Sangiovese of Romagna D.O.C. Riserva
The wine has a ruby red colour, a bouquet of violets and red fruits, a dry, harmonic and slightly tannic taste with a pleasant, somewhat bitter after taste.
It is a classy wine, which is drunk with all types of homemade pastas with meat sauce, roast and barbecued meat, classic mutton and leg of lamb, game, stews and braised meat.