An old notary deed of 1672 discovered in Faenza’s State Archive is the first recognized document where the name Sangiovese appears. The owner of the Fontanella estate, located 400 meters above sea level, leased a vineyard of three rows of Sangiovese placed near her home to the parish priest of Pagnano. This document of extraordinary importance has shed a new light on the history of Sangiovese wine, and narrated in the book “Sangiovese, vino di Romagna” by G. Sangiorgi and G. Zinzani.

Sangiovese Wine in Romagna

Sangiovese DOC Vitigno

"Romagna Sangiovese DOC" wine is obtained from vineyard grapes having the following ampelographic composition:

Sangiovese minimum 85%.

Other black grape varieties allowed for cultivation in the Emilia Romagna region can contribute: maximum 15%

Vini Romagna - Sangiovese DOC - Colore
Color

ruby red occasionally with purple edges.

Vini Romagna - Sangiovese DOC - Odore
Aroma

vinous with a delicate bouquet reminiscent of violets.

Vini Romagna - Sangiovese DOC - Sapore
Flavor

harmonious, slightly tannic, with a pleasantly bitter aftertaste.

Characteristics

Romagna Sangiovese is well paired with game and red meats, Romagna’s fresh pasta dishes such as cappelletti or tortelloni with ragù, or aged cheeses.

Alcoholic strength by volume: minimum 12% Vol.;
Residual sugars: maximum 10 g/L;
Release for consumption: beginning December 1st of the year of harvest.

Production Area

In the province of Bologna: 7 municipalities
In the province of Forlì/Cesena: 24 municipalities
In the province of Ravenna: 5 municipalities
In the province of Rimini: 19 municipalities

Romagna Sangiovese - Sottozone - Qualità

Product Types

  • Romagna Sangiovese DOC sottozona riserva keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red tending to garnet;
    Aroma: vinous, intense, distinctive;
    Flavour: dry, full, harmonious, slightly tannic;
    Alcoholic strength by volume: minimum 13% Vol.;
    Residual sugars: maximum 4 g/L;
    Release for consumption: beginning September 1st of the third year following the year of harvest. Bottle aging of at least 2 months is mandatory. Its chemical, physical and organoleptic suitability cannot be assessed before February 1st of the third year following harvest.

  • ROMAGNA Sangiovese DOC SOTTOZONA keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red tending to garnet;
    Aroma: vinous, intense, distinctive;
    Flavour: dry, full, harmonious, slightly tannic;
    Alcoholic strength by volume: minimum 12.5% Vol.;
    Residual sugars: maximum 4 g/L;
    Release for consumption: beginning September 1st of the year following the year of harvest.

  • Romagna Sangiovese DOC SUPERIORE RISERVA keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red tending to garnet, occasionally with purple edges;
    Aroma: vinous, with a delicate bouquet reminiscent of violet;
    Flavour: harmonious, slightly tannic, with a pleasantly bitter aftertaste;
    Alcoholic strength by volume: minimum 13% Vol.;
    Residual sugars: maximum 10 g/L;

    “Romagna Sangiovese”, and “Romagna Sangiovese Superiore”
    are granted the designation “Romagna Sangiovese Riserva” and “Romagna Sangiovese Superiore Riserva” only after an aging period of at least 24 months beginning December 1st of the year of harvest.

  • Romagna Sangiovese DOC SUPERIORE keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red tending to garnet, occasionally with purple edges;
    Aroma: vinous, with a delicate bouquet reminiscent of violet;
    Flavour: harmonious, slightly tannic, with a pleasantly bitter aftertaste;
    Alcoholic strength by volume: minimum 12.5% Vol.;
    Residual sugars: maximum 10 g/L;
    Release for consumption: beginning April 1st of the year following the year of harvest.

  • Romagna Sangiovese DOC RISERVA keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red tending to garnet, occasionally with purple edges;
    Aroma: vinous with a delicate bouquet reminiscent of violet;
    Flavour: harmonious, slightly tannic, with a pleasantly bitter aftertaste;
    Alcoholic strength by volume: minimum 13% Vol.;
    Residual sugars: maximum 10 g/L;

  • Romagna Sangiovese DOC keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red occasionally with purple edges;
    Aroma: vinous with a delicate bouquet reminiscent of violet;
    Flavour: harmonious, slightly tannic, with a pleasantly bitter aftertaste;
    Alcoholic strength by volume: minimum 12% Vol.;
    Residual sugars: maximum 10 g/L;
    Release for consumption: beginning December 1st of the year of harvest.

  • Romagna Sangiovese DOC Passito keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red occasionally with violet reflections;
    Aroma: fruity, intense, balanced;
    Flavour: from dry to sweet harmonic, slightly tannic, occasionally with a bitter aftertaste;
    Alcoholic strength by volume: minimum 12% Vol.;
    Residual sugars: from 6 to 20 g/L;

  • Romagna Sangiovese Novello keyboard_arrow_downkeyboard_arrow_up

    Colour: ruby red;
    Aroma: vinous, fruity, intense;
    Flavour: dry or slightly sweet, savory, harmonious;
    Alcoholic strength by volume: minimum 11.5% Vol.;
    Residual sugars: maximum 10 g/L;

Production Disciplinary
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