The seminar that I attended was “Romagna: Albana to Sangiovese, Journey into Native Italian Varietals.”
These two grape varieties do not get the attention they deserve. The seminar was hosted by Filiberto Mazzanti, Director at Consorzio Vini di Romagna and Giammario Villa, Giammario Villa Wine Selections.
Filiberto said that the Consorzio has 104 winemaking producers, 7 cooperative wineries and 5 bottling companies. It provides producers with legal assistance, protection of the denomination and protection of DOCG, DOC and IGt Romagna wines.
Romagna is the eastern half of Emilia Romagna in the center of Italy between Tuscany and the Adriatic Sea.
Albana, this white grape may have been introduced into Romagna by the ancient Romans. Albana refers to the color of the grapes, Albus, white in Latin. The grape produces sparkling wine (spumante,) dry wines (secco), medium–sweet (amabile) and a dessert wine passito.
Romagna Albana DOCG “Frangipane” 2015 100% Albana Tenuta La Viola The vineyard is at 200 meters and the exposure is west. There is an early harvesting of the grapes. Alcoholic fermentation takes place without the skins at a controlled temperature. The wine remains on the fine lees for 5 months. The wine is crisp with good acidity.
Romagna Albana DOCG “Secco Sette Note” 2015 Poderi Morini 100% Albana. Fermentation is in steel tanks and the wine is aged in steel tanks and in bottle for 5 months before release. The wine has hints of hawthorn, yellow flowers and white peach.
Romagna Albana DOCG “Secco Progetto 1” 2015 Leone Conti 100% Albana from the Faenza Hills, Santa Lucia. The grapes are harvested slightly overripe. Cold fermentation takes place in steel tanks and the wine is aged for 7 months in steel tanks. The wine has hints of peaches, apricot, citrus and honey. $12
Romagna Albana DOCG “Albano Secco” 2015 Cantina Sociale Di Cesena-Tenuta Amalia100% Albana from the hills of Cesena and Bertinoro. Soft pressing is followed by low temperature fermentation in stainless steel tanks for 10 to 15 days. Fining in stainless steel tanks for 4 months. The wine has hints of ripe peach, butterscotch and almonds.
Sangiovese has been produced in Romagna since the 17th century. Recent discoveries suggest that Sangiovese is of pre-Greek origin and may be a native vine of Romagna.
Sangiovese in Latin means “the blood of Jove” (Jupiter) and the reason for the name is open to interpretation. It may have gotten it name from a commune of monks from Rimini, in Romagna. Sangiovese is the most planted grape variety in Italy.
There is genetic evidence that more than 2,000 years ago grapes of “Sangiovese” were already used by the Etruscans for wine production.
Romagna Sangiovese Superiore DOP “Caciara” 2015 Enio Ottaviani 100% Sangiovese from San Clemente. Fermentation takes place in concrete vats and the wine is aged in big barrels for 6 months. This was pure Sangiovese with hints of cherry and violets.
Romagna Sangiovese Superiore DOC 2015 Azienda Agricola San Valentino 100% Sangiovese from vineyards southwest of Rimini. Fermentation is in both stainless and concrete tanks at a controlled temperature. Malolactic fermentation takes place in stainless steel tanks. The wine is aged for 8 months is 500 liter French oak casks, mostly second passage. The wine has hints of raspberries and plum with notes of leather and licorice.
Romagna Sangiovese Superiore Riserva DOC “Amarcord d’un Ross” 2013 Trere 85% Sangiovese and 15% Cabernet Sauvignon from vineyards in Faenza. Harvest takes place at the end of September. Vinification: in stainless steel vats for 2 months. The wine is aged in French oak barrels of 225 liters for 12 months and 6 months in bottle before release. It has hints of wild berries, cherries, a hint of spice and a touch of toast. $20
Romagna Sangiovese Superiore Riserva DOC “Olmatello’ 2013 Podere La Berta made from 100% Sangiovese from vineyards in Brisighella. Selected grapes are pressed and crushed. Fermentation takes place at a controlled temperature. Maceration on the skins is for 12 to 18 days with daily pumping over. Malolactic fermentation is in stainless steel tanks. In March/April the wine is transferred to 225 liter new and used oak barrels where it remains for about 24 months. The wine is aged for 6 months in bottle before release. The wine has hints of red and black berries, spice and a light toastiness. $35
Romagna Sangiovese Superiore Riserva Bertinoro DOC Baron & Ruseval 2013 Celli made from 100% Sangiovese from vineyards in Bertinoro. Fermentation is in steel where the wine remains for 6 months on the lees. The wine is aged for 1 year in French barriques, with a middle toasting and 2 years in bottle before release. The wine has hints of strawberry and cherry with floral notes and touch of balsamic. $35
Romagna Sangiovese Superiore Riserva Marzeno DOC Pietramora 2013 Fattoria Zerbina 98% Sangovese and 2% Ancellotta from vineyards in the Marzeno Valley. Fermentation is for two weeks, 50% in barrels and 50% in stainless steel. Punching down takes place twice a day then reduced to once a day and pumping over for one week. The wine has hints of cherry and strawberry with touches of tobacco and oak spice. $44.99