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Romagna DOC Sangiovese Predappio Il Sangiovese

HomeRomagna DOC Sangiovese Predappio Il Sangiovese

Romagna DOC Sangiovese Predappio Il Sangiovese

Wines

Noelia Ricci’s Sangiovese di Predappio is an exemplary pure “cru” expression of the fullest potential of Sangiovese in the Predappio terroir.

The wine comes from hillside vineyards in San Cristoforo (Predappio), one of the most important subzones in Romagna DOC, imparting a signature of cool, high-toned red fruit, pronounced minerality and tension rather than ripeness or heaviness.

Aging in cement and steel, a wine that feels linear, aromatic, and extremely clean, where the vineyard character and sense of place emerges in every glass.

Appellation: Romagna DOC Sangiovese Predappio

Type: Red, dry

Varietal: 100% Sangiovese

Farming: Organically farmed

Wine Details:

Tasting Notes:
Color: Ruby red.
Bouquet: An herbal scent with an edge of fresh fruity hints with a touch of cherries and raspberry tones.
Palate: Opens with a burst of crunchy red fruit—sour cherry, wild strawberry, and cranberry—delivered in a very pure, almost translucent way. The fruit is never jammy; instead it feels cool and high-toned, like biting into just-picked berries.
Serving suggestions: Best served between 16°C and 18°C (60-64° F).
Food Pairing:  bright red fruit, firm but fine tannins, and savory edge make it very versatile: enjoy with Tagliatelle al ragù, pappardelle with wild boar or pork ragu, roast chicken with herbs and garlic, grilled pork chops or pork loin, duck breast with cherry or balsamic glaze, Prosciutto di Parma, Parmigiano-Reggiano, semi-aged hard cheeses.

Vinyard Notes:
Cru: All estate vineyards.
Vineyard Location: Fiumana di Predappio (Forlì, Italy).
Altitude: 250-300 m a.s.l.
Soil type: Calcareous yellow clay soils.
Plant density: 4.500 plants per hectar, spurred-cordon training.

Winemaking Notes:
Vinification: A focus on natural wine making and minimal intervention showcases the Sangiovese in the best light possible. Fermentation is in stainless steel with controlled temperature. The maceration with the skins is 28 days and after malolactic fermentation.
Harvest: Manual, in the second week of September.
Yield: 5.000kg / hectar; 1,5 kg per plant.
Aging: 6 months in stainless steel tanks and minimum 8 months in bottle.
Annual production: 32.000 bottles.