Sangiovese di Romagna
Sangiovese was the first Romagnol wine to be granted DOC status (July 9, 1967), and it remains the most renowned wine of Romagna. In terms of popularity, it is one of the symbolic wines of this joyful region. Each year, about 6 million bottles of Sangiovese DOC are produced in Romagna and exported to major global markets, including Japan, Australia, Canada, the United States, and across Europe. It is produced from grapes harvested in the provinces of Ravenna, Bologna, Forlì, and Cesena. The blend must contain at least 85% Sangiovese. The color is ruby red, sometimes with violet hues at the rim. The taste is dry, harmonious, at times slightly tannic, with a pleasantly bitter aftertaste. Minimum total alcohol content: 11.50%.
Production Area
Provinces of Ravenna, Bologna, and Forlì-Cesena.
Typical Characteristics
Sangiovese is the classic meat wine, ideal with starters (prosciutto, culatello, coppa), boiled meats, stews, braised dishes, roasts, game, and grilled meats. In special cases, it can also pair with rich fish soups. It is excellent with hard cheeses (Parmigiano Reggiano, Grana Padano) or matured soft cheeses (sweet Gorgonzola, aged Taleggio).
Sangiovese Superiore is produced in a limited hilly area of Romagna, has an alcohol content of no less than 12%, and may be marketed only from April 1st of the year following the harvest.
Sangiovese Riserva (designation given to DOC and DOCG still wines) must undergo an aging period of no less than two years.
The Novello version must include at least 50% carbonic maceration of the grapes. Minimum total alcohol content: 11%.
Historical Origins
Legend has it that the name of this wine dates back to the ancient Romans, who, impressed by its vigor, called it Sanguis Jovis (“Blood of Jupiter”), from which Sangiovese derives.
