Pandolfa
Sangiovese Superiore Vecchie Vigne Il Pandolfo 2024
| Denomination | DOC Romagna Sangiovese Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Ageing: 79% for 12 months in stainless steel containers and 30% in large Slavonian oak casks (50 hl); minimum 3 months in bottle. |
- Essential details: Vintage 2024, 13.5% vol, 0.75 l; still organic red wine
- Designation and grape: Romagna DOC Sangiovese Superiore, 100% Sangiovese
- Vineyards: Old vines over 40 years in Fiumana di Predappio, clay-limestone soils
- Vinification: Stainless steel at controlled temperature, 14 days maceration, malolactic fermentation
- Ageing and serving: 12 months between stainless steel and Slavonian oak; decant for 1 hour
Description
What kind of wine it is
Sangiovese Superiore Vecchie Vigne Il Pandolfo is an organic red wine produced in Emilia-Romagna by Pandolfa, a true expression of the Romagna Sangiovese Superiore denomination. This Sangiovese displays an elegant structure and a profile defined by careful skin maceration. Vinification takes place through temperature-controlled fermentation in steel vats, with contact lasting around fourteen days. The process is completed with malolactic fermentation, which gives harmonious flavour and enhances the connection with the historic estate, whose name pays tribute to the renowned fifteenth-century leader Pandolfo Malatesta.
Where it comes from
The grapes come from old vines over forty years old located in Fiumana di Predappio, in the heart of the Forlì area. The vineyards are situated at an altitude between one hundred and fifty and two hundred and fifty metres above sea level, cultivated using the spur-pruned cordon system. The soil composition, rich in brown calcareous clays, supports the wine's texture and outlines a linear and consistent flavour profile. Low yields per hectare and careful harvesting ensure a high-quality raw material, capable of translating the character of the land into a structured and satisfying sip.
How it is produced
The different Sangiovese clones are harvested and vinified together in a single blend. After fermentation and a period in steel, the wine matures for twelve months between steel tanks and large Slavonian oak barrels. A further three months of ageing perfect its sensory profile before consumption. At the table, its body pairs excellently with robust meat flavours, particularly pork dishes and cheeses. To fully appreciate its aromatic evolution, it is recommended to decant for one hour before serving.
History and Curiosities
Founded in 1941 in Fiumana di Predappio, the Pandolfa estate takes its name from the legendary Pandolfo Malatesta, a commander who was portrayed by Piero della Francesca in 1451. This fine organic Sangiovese Superiore celebrates such chivalrous deeds, originating from old vines over forty years of age. The wine's bold character stems from brown calcareous clay soils and it matures in Slavonian oak barrels. A still red capable of transforming the rich history of Romagna into an authentic and captivating sip.
Tasting notes
Color
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1941
- Oenologist: Paolo Salvi
- Bottles produced: 100.000
- Hectares: 30
| Name | Pandolfa Sangiovese Superiore Pandolfo 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 | Pandolfa |
| Story | History and Curiosities Founded in 1941 in Fiumana di Predappio, the Pandolfa estate takes its name from the legendary Pandolfo Malatesta, a commander who was portrayed by Piero della Francesca in 1451. This fine organic Sangiovese Superiore celebrates such chivalrous deeds, originating from old vines over forty years of age. The wine's bold character stems from brown calcareous clay soils and it matures in Slavonian oak barrels. A still red capable of transforming the rich history of Romagna into an authentic and captivating sip. |
| Origin | Fiumana di Predappio (Forlì) |
| Soil composition | Brown calcareous clays |
| Cultivation system | Spurred cordon |
| Plants per hectare | 4500 |
| Yield per hectare | 5000 kg |
| Harvest | Second ten days of September |
| Fermentation | Circa 14 giorni |
| Production technique | Fermentation and maceration on the skins in stainless steel vats at controlled temperature (about 14 days), followed by malolactic fermentation; ageing in stainless steel and large Slavonian oak casks, then in bottle. |
| Wine making | The Sangiovese grapes from different clones are harvested together and fermented as a blend. Fermentation and subsequent maceration on the skins take place in stainless steel vats at a controlled temperature; the skins remain in contact for about 14 days, followed by malolactic fermentation. |
| Aging | Ageing: 79% for 12 months in stainless steel containers and 30% in large Slavonian oak casks (50 hl); minimum 3 months in bottle. |
| Allergens | Contains sulphites |