Romagna DOC Sangiovese Appassimento Uve Portate a Cesena 2023 Cantine Leonardo da Vinci

What kind of wine is it

Sangiovese Appassimento Uve Portate a Cesena by Cantine Leonardo da Vinci is a structured red wine from Sangiovese grapes grown on the hills of Castrocaro Terme, Predappio, and Bertinoro. It is noted for its enveloping and complex style, with a fresh, fruit-rich profile. The controlled drying process of the grapes increases sugar concentration, while temperature-controlled fermentation and aging in French and American oak barriques for 10-12 months give it softness, balance and an elegant texture.

Where it comes from

The grapes are grown in vineyards at 250-350 meters on the Romagna hills, in clayey and marl-sandstone soils. The southern and south-eastern exposure favors optimal ripening. This context enhances intense aromas and maintains fresh acidity, which are key elements for the quality of Sangiovese in this area.

How it is made

The grapes are harvested at full ripeness and placed in drying rooms for controlled withering; temperature, humidity, and ventilation are monitored. After destemming and crushing, fermentation takes place at 26°C with selected yeasts. The aging continues in French and American oak barriques for 10-12 months.

Tasting notes

Visually, it displays an intense ruby red color with violet reflections. The bouquet is broad, with ripe red fruit, followed by notes of vanilla, sweet tobacco, and light spices. On the palate, remarkable concentration emerges, supported by lively acidity and soft tannins, with a full entry and a persistent finish recalling fruit and toasted wood.

Food pairings

This Sangiovese Appassimento pairs well with grilled red meats, roasts, braised dishes, and oven-baked pork shank. It also works well with aged cheeses such as Parmigiano Reggiano and with typical Romagna dishes, including passatelli in brodo asciutto and cappelletto with meat ragout. Pairings with sautéed porcini mushrooms or braised rabbit enhance its structure and persistence.

When to serve

The structure and balance between acidity and tannins allow consumption after a few years in bottle and signal a good potential for evolution. Serving is recommended at 18-20°C in large wine glasses, preferably after a brief decanting of at least 30 minutes to highlight its aromas and complexity.