Villa Papiano
Sangiovese Papesse 2024
| Denomination | DOC Romagna Sangiovese Modigliana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 95% Sangiovese, Balsamina, Negretto |
| Aging | Aged for 6 months in stainless steel, followed by 12 months of bottle ageing. |
- Origin: Romagna Sangiovese Modigliana DOC, Emilia-Romagna
- Grape varieties: Sangiovese and Uva Rara blend; Demeter biodynamic red
- Aroma and Colour: Purplish ruby red; notes of fruit and flowers
- Palate: Medium-bodied and elegant, integrated tannins, slightly bitter finish
- Production: Aged in stainless steel and bottle; 3 Bicchieri Gambero Rosso
Description
Type of wine
Sangiovese Papesse from Villa Papiano is a still, biodynamic red wine that precisely expresses the character of the Romagna Sangiovese Modigliana appellation. Born in Emilia-Romagna from a fascinating blend of Sangiovese and Uva Rara grapes, it presents a vibrant ruby red colour in the glass, with slight violet reflections. The aromatic profile opens with elegant scents of small red and black berries, embellished by fresh floral hints. On the palate, it reveals a medium and elegant body, supported by well-integrated tannins and a crisp fruity palate, which leads the tasting towards a persistent and pleasantly bitterish finish.
Origin
This red comes to life in the heart of Emilia-Romagna, specifically on the slopes of Monte Nails, within the renowned territory of Modigliana. The vines, managed according to the rigorous principles of biodynamic agriculture and overseen by oenologist Francesco Bordini, grow at an altitude of 450 metres above sea level. The plants' roots sink into a terroir characterised by a sandstone matrix with precious clay inclusions, geological elements that give the wine remarkable balance and savouriness. The bush-trained (albarello) and spurred cordon training systems allow for superior quality grapes, capable of faithfully reflecting the authentic identity of the production sub-zone.
Winemaking
The production process is designed to preserve and enhance the quality of the raw material harvested in the vineyard. In the cellar, vinification begins with stainless steel fermentation at a carefully controlled temperature, accompanied by maceration on the skins for about 18 to 24 days, ensuring optimal extraction of colour and structure. Subsequently, the wine matures through six months of ageing in steel tanks, a crucial step to keep the original aromatic freshness intact. Before being released to the market, the cycle is completed with a further 12-month rest in the bottle, necessary to perfectly harmonise the structural components.
History and Interesting Facts
Founded in 2000, the Villa Papiano winery represents the essence of Romagna under the expert guidance of oenologist Francesco Bordini. Sangiovese Papesse is grown at an altitude of four hundred and fifty metres on the slopes of Monte Nails, following the rigorous practices of Demeter-certified biodynamic agriculture. This oenological excellence, deeply rooted in the territory of Romagna DOC Sangiovese Modigliana, has received prestigious awards, including the renowned Tre Bicchieri (Three Glasses) from Gambero Rosso, confirming its extraordinary quality.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2000
- Oenologist: Francesco Bordini
- Bottles produced: 50.000
- Hectares: 10
Read more
| Name | Villa Papiano Sangiovese Papesse 2024 |
|---|---|
| Type | Red biodynamic still |
| Denomination | Romagna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 95% Sangiovese, Balsamina, Negretto |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Villa Papiano |
| Story | History and Interesting Facts Founded in 2000, the Villa Papiano winery represents the essence of Romagna under the expert guidance of oenologist Francesco Bordini. Sangiovese Papesse is grown at an altitude of four hundred and fifty metres on the slopes of Monte Nails, following the rigorous practices of Demeter-certified biodynamic agriculture. This oenological excellence, deeply rooted in the territory of Romagna DOC Sangiovese Modigliana, has received prestigious awards, including the renowned Tre Bicchieri (Three Glasses) from Gambero Rosso, confirming its extraordinary quality. |
| Origin | Modigliana (FC), on the slopes of Mount Nails, Emilia-Romagna, Italy |
| Soil composition | Arenaceous matrix with clay inclusions |
| Cultivation system | Bush-trained and spurred cordon |
| Plants per hectare | Five thousand |
| Yield per hectare | 65 quintals per hectare |
| Fermentation | 18–24 days |
| Production technique | Temperature-controlled fermentation in stainless steel with skin maceration (18–24 days) |
| Wine making | Temperature-controlled fermentation in stainless steel with maceration on the skins for approximately 18–24 days; aged for 6 months in stainless steel followed by a further 12 months in bottle. |
| Aging | Aged for 6 months in stainless steel, followed by 12 months of bottle ageing. |
| Allergens | Contains sulphites |