Producer: Pandolfa

Grape: 100% Sangiovese

Pronunciation: ‘San-gee-oh-ve-ze’

Region: Emilia Romagna

Zone: Sangiovese Superiore Romagna DOC

Producer Info:

An estate full of history, who’s origin is lost in the tales of knights, intrigue and countless battles and wars. It’s an estate which has seen a lot over the years, named after a bold military leader, Sigismondo Pandolfo Malatesta from the mid-1400’s. The property was then taken over by Commander Giuseppe Ricci in 1941, an entrepreneur from Forli, Emilia Romagna. The recent history of the estate however, owes much to the daughter of the commander, Noelia Ricci, who in 1980 first thought of Pandolfa as a wine business and built their beautiful winery. The estate itself covers 140 hectares, of which 40 are planted mainly to Sangiovese as well as Trebbiano, Chardonnay and a few other experimental varieties. Their aim here is to make a pure expression of Sangiovese as it is known in Emilia Romagna.

Tasting note: Highly aromatic, cherry, raspberry liquorice and subtle spice, this Sangiovese is made from an older plot of vines mostly aged in stainless steel for 12 months, with the remainder aged in large oak casks.

Growing System: Spurred Cordon

Soil Composition: Brown clay limestone.

Production: The different clones of Sangiovese grapes are harvested and fermented together in blends. The fermentation and maceration of the skins take place in stainless steel tanks at a controlled temperature. The contact of the wine with the skins lasts an average of 14 days, followed by the malolactic fermentation. Ageing 70% for 12 months in stainless steel tanks and 30% in large barrels (50hl) of Slovenia oak and a minimum of 3 months in the bottle

Alcohol (%) 13%

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