Romagna DOC Sangiovese Predappio Superiore Godenza

Romagna DOC Sangiovese Predappio Superiore Godenza

Wines

From the fast-emerging Romagna DOC (southeast of Bologna toward the Adriatic Sea) and organically harvested in the elevated hillside Vigna Godenza vineyard, Noelia Ricci’s Godenza is a benchmark for the new wave of Romagna Sangiovese. Designated a Sangiovese Superiore in recognition of a minimum 21 months aging (12 months in concrete vats), imparting a fuller, ripe wine of character and structure.

Awarded the Gambero Rosso Tre Bicchieri recognizing Italy’s most exceptional wines, limited-production Godenza (only 500 cases annually) is vibrant, savory, and beautifully detailed, bursting with sour cherry, wild raspberry, violet, blood orange, and crushed stone minerality.

Appellation: Romagna DOC Sangiovese Predappio Superiore Godenza

Type: Red, dry

Varietal: 100% Sangiovese Grosso, Romagna biotype.

Farming: Certified Organic

Wine Details:

Tasting Notes:

Color: Ruby red; intense color.

Bouquet: Godenza’s aromatics are lifted, precise, and progressively complex, moving from bright red fruit and floral perfume into a more savory, mineral, and herbal register that clearly signals its structured, terroir-driven identity from Predappio.

Palate: Opens with a burst of crisp, vibrant red fruit—sour cherry, wild raspberry, and red currant—delivered with clarity and lift rather than weight. The fruit feels cool and finely etched, reflecting the higher-altitude Predappio vineyard character.

Serving suggestions: Best served between 16°C and 18°C (60-64° Fahrenheit).

Food Pairing: Godenza’s bright acidity mirrors tomato-based sauces, while its fine tannins cut through fat and rich proteins. Its savory, mineral edge and herbal notes naturally align with slow-cooked meats, mushrooms, and traditional Romagna cuisine.

Vinyard Notes:

Cru: Single vineyard, Vigna Godenza.

Vineyard Location: Fiumana di Predappio (Forlì, Italy). Altitude: 300-340 meters above sea level.

Soil type: Calcareous yellow clay soils, with sand presence (30%).

Plant density: 4.500 plants per hectar, spurred-cordon training.

Winemaking Notes:

Vinification: Fermentation is in stainless steel with controlled temperature. The maceration with the skins is 28 days and after malolactic fermentation.

Harvest: Manual, end of September.

Yield: 5.000kg / hectar; 1.5 kg per plant.

Aging: 12 months in concrete vats and minimum 9 months in bottle.

Production: 6,000 bottles