Sangiovese di Romagna Papessa 2021 - Villa Papiano

Sangiovese di Romagna Papessa - Villa Papiano

“Le Papesse” by Villa Papiano is a Sangiovese-based red wine. The grapes come from vineyards located in Modigliana, one of the sub-areas of Romagna Sangiovese DOC, one of the most suitable areas of the whole denomination. Vinification with spontaneous fermentation in concrete tanks and maturation for a period of about 6 months in concrete tanks and ends its refinement process with a further 6 months in the bottle The nose is intense and complex with notes of under forest, red fruits and violets. The sip is elegant and smooth, with a juicy center of the mouth, characterized by velvety tannins. The finish is persistent, fresh and mineral. A wine that reflects the territory in which it is born.

Service

Serve it at a temperature of 16/18 ° in tulip glasses. Great wine for every day. It is advisable to keep it in a cool cellar, damp and dark horizontal.

Pairing

It combines perfectly with pasta dishes of the Italian tradition as pasta with tomato sauce or meat sauce, fomaggi semi-mature, to try a pasta and beans.

Cellar: Villa Papiano

We are on the border between Romagna and Tuscany, along the valley of the Ibola torrent, in a primitive and wooded Apennines - close to the Casentinesi Forests National Park - where the lean soils composed of sandstone give the grapes a significant acidity. The area of ​​Modigliana, one of the most suitable for the production of Sangiovese Romagnolo, is of a wild beauty that conquers, embellished by a cool and temperate climate. The vineyards, immersed in the woods, surround a charming residence dating back to the 15th century. Villa Papiano is the story of four brothers and it could not be otherwise when your father is Remigio Bordini, an agronomist nicknamed "the Doctor" by many as one of the leading Sangiovese experts in Italy: Francesco Bordini - oenologist and agronomist himself - follows the company in terms of style and production, Maria Rosa takes care of commercial relations, Giampaolo of management, Enrica of administration. First harvest in 2001, organic certification since 2009. The stylistic code of the whole production is made of verticality and longevity.