In the Romagna area, the top-quality wine is SANGIOVESE DOC. It is produced in three different types – novello, superiore e riserva – and with its characteristics it fully reflects the energy and warmth of the people from Romagna, as well as the tenderness of their feelings.
The origin of this vine variety is unknown and debated between Romagna and Tuscany. According to many, everything started near Santarcangelo, where Monte Giove (or Collis Jovis) hosted a convent of monks who cultivated the famous vine.
But the name Sangiovese appears for the first time in a notary deed dating back to 1672 kept in the State Archive in Faenza. The document states that the owner of the Fontanella estate, located 400 metres above sea level, rented out a vineyard of three rows of Sangiovese placed near her home.
It is obtained from vineyard grapes with a minimum of 85% Sangiovese and maximum 15% of other black grape varieties. It has an alcoholic strength of 12% and goes well with read meat and game dishes, as well as Romagna fresh pasta, such as cappelletti or tagliatelle with meat sauce, and hard cheeses.
Aiming to safeguard the production of Sangiovese on the territory, Consorzio Vini di Romagna brings together winemakers and wineries since 1962.
The business has significantly expanded over time. In the last 40 years, thanks to the generational change of producers, the renovated cultivation and vinification techniques resulted in a more and more high-quality production and a greater number of partner winemakers and wineries.