Description of the wine: The Sangiovese di Romagna wine is a classic of the Emilia Romagna's tradition. It is a wine that emits aromas of red fruits and flowers, the result of a strong local tradition in winemaking. This wine is produced also in the types: Novello, Superiore and Riserva. Organoleptic characteristics: The Sangiovese di Romagna has ruby red color with possible violet edges, it has a vinous aroma and a delicate scent with reminiscents of violets. In the mouth it is dry, harmonious, slightly tannic, with a pleasantly bitter aftertaste. Historical-cultural infos and curiosities: On the origins of the name, which is called in dialect Sanzve's, there are several theories. The most credible claims that it would result from Monte Giove, a hill which is located near Sant'Angelo di Romagna where, around 1600, some Capuchin friars hosted in their convent a distinguished personage who offered the wine of their own production. He appreciated it very much and asked for the name. One of the friars, in the absence of an already established name, coined on the spot the name Sanguis Jovis. Serving suggestions: First courses based on meat sauces, grilled red meats, roasted meats, salami and mature cheese (Parmigiano Reggiano, Grana Padano). Production area: Territories in the provinces of Bologna, Forlì-Cesena, Rimini and Ravenna. Grape varieties allowed to produce it: Sangiovese (85% to 100%), Other black grape varieties suitable for cultivation in the Emilia Romagna region can contribute to the production for maximum 15%, alone or in combination.
