Noelia Ricci
Il Sangiovese Romagna Sangiovese 2024
| Denomination | DOC Romagna Sangiovese Predappio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 8 months: 70% in steel and 30% in concrete; minimum 4 months of bottle ageing |
- Name: Romagna Sangiovese Predappio DOC, 2024 harvest
- Grapes and style: 100% organic Sangiovese, still red wine, unfiltered
- Vinification: spontaneous fermentation with indigenous yeasts, 18-day maceration
- Ageing: 8 months (70% in steel, 30% in concrete) plus at least 4 months in bottle
- Profile and pairings: notes of ripe fruit and earth, ideal with piadina and ragù
Description
What kind of wine it is
Noelia Ricci's Sangiovese is a still organic red wine, made exclusively from Sangiovese grapes. An authentic expression of Romagna Sangiovese Predappio, this wine stands out for its spontaneous fermentation carried out by indigenous yeasts. To the eye, it reveals a ruby colour with garnet reflections, accompanied by intense aromas of ripe fruit and delicate earthy notes. On the palate, it is rich and enveloping, supported by a well-defined tannin and a fresh, dry finish that makes it particularly pleasant and easy to drink.
Where it comes from
It comes from Noelia Ricci's vineyards located in the picturesque Rabbi Valley, in Predappio. The vines grow at an altitude of about two hundred and fifty metres, rooted in an ochre-coloured clay and limestone terroir, characterised by a significant presence of magnesium and tuff. This particular mineral composition gives the Sangiovese a solid structure and a distinctive flavour profile. The organic management of the hillside environment enhances the unique qualities of this area of Romagna, giving the grapes a vibrant character.
How it is produced
The process begins with a careful manual harvest. The grapes from the different Sangiovese clones are vinified separately to preserve their distinctive characteristics. Maceration on the skins takes place for about eighteen days in temperature-controlled steel tanks, where malolactic fermentation also occurs. To maintain the integrity of the fruit, no filtration is carried out. The maturation period, lasting eight months between steel and concrete, ends with a final rest necessary to perfectly harmonise the structure of the wine.
History and Curiosities
The roots of this grape variety can be traced back to an ancient document from Faenza dated 1672. At the Pandolfa estate, in the Valley of the Rabbi, the winery honours this heritage by producing an authentic Romagna Sangiovese Predappio DOC from vines grown on limestone marl and tuff. Since 2013, the project has been symbolised by a wasp, a proud guardian of biodiversity. This organic red wine, fermented with indigenous yeasts and unfiltered, offers a refreshing and carefree drink, bringing to the glass the most genuine, historic and vibrant soul of Romagna viticulture.
Awards
-
2024
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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2024
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2024
3One of the most prestigious wine guides in Italy.
-
2024
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2013
- Oenologist: Paolo Salvi
- Bottles produced: 58.000
- Hectares: 9
30 of these are cultivated with vineyards and are located between 80 and 250 metres above sea level, on a typically Predappiese soil, which is the result of the decay of ancient sandstones and calcareous marls rich in mineral salts and sulphur.
Pandolfa is also a place of historical importance in the territory, where the valley is dominated by an 18th century villa, also known as "Villa degli spiriti" and "Casa dalle 100 finestre".
The name Pandolfa seems to derive directly from Sigismondo Pandolfo Malatesta, also known as the "Wolf of Rimini", who would have stayed in these places for a long time before plundering the Castle of Fiumana in 1436.
From 1626 to 1941, the owners of the Estate were the Marquises Albicini.
In 1941 the property passed to Commendator Giuseppe Ricci, an entrepreneur from Forlì. In the years of the Second World War, the history of Pandolfa changed its mark. It was occupied by the Germans and then attacked by Polish troops, while many displaced people found refuge in its cellars. Once peace was restored, in the 50s, Giuseppe Ricci began the renovation of the Estate and also began to rethink agricultural production, he bought two adjacent farms and planted vines of Sangiovese, Trebbiano and Albana. Pandolfa is still owned by Ricci's granddaughter, Paola Piscopo, who has used all her enthusiasm to give the Estate back an important role in the territory.
Today it is her son, Marco Cirese - the fourth generation - who has taken over the ranks of this history, with the intention of making the winery a place of excellence, linking the family history with the territory, in a constant dialogue with the traditions of these places and the native grape varieties. Read more
| Name | Noelia Ricci Il Sangiovese Romagna Sangiovese 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Romagna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Noelia Ricci |
| Story | History and Curiosities The roots of this grape variety can be traced back to an ancient document from Faenza dated 1672. At the Pandolfa estate, in the Valley of the Rabbi, the winery honours this heritage by producing an authentic Romagna Sangiovese Predappio DOC from vines grown on limestone marl and tuff. Since 2013, the project has been symbolised by a wasp, a proud guardian of biodiversity. This organic red wine, fermented with indigenous yeasts and unfiltered, offers a refreshing and carefree drink, bringing to the glass the most genuine, historic and vibrant soul of Romagna viticulture. |
| Origin | San Cristoforo - Predappio, Forlì |
| Soil composition | Ochre-coloured clays and calcareous marls; clayey soils with high percentages of magnesium and tuff |
| Plants per hectare | 4500 |
| Yield per hectare | 6700 kg |
| Harvest | Second ten days of September |
| Production technique | Fermentazione spontanea con lieviti indigeni; macerazione in vasche d’acciaio a temperatura controllata; senza chiarifica né filtrazione (vino non filtrato); affinamento 8 mesi (70% in acciaio, 30% in cemento) e minimo 4 mesi in bottiglia |
| Wine making | The Sangiovese grapes from different clones are vinified in separate tanks; spontaneous fermentation and maceration take place in stainless steel vats at controlled temperatures. The contact with the skins lasts on average 18 days; this is followed by malolactic fermentation, without fining or filtration. |
| Aging | 8 months: 70% in steel and 30% in concrete; minimum 4 months of bottle ageing |
| Year production | 58000 bottles |
| Allergens | Contains sulphites |