Pandolfa
Pandolfa Sangiovese Superiore Pandolfo 2023
Regular price
€12,60
List price:
Indicates the price of the product before the start of the promotion
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| Denomination | Romagna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 70% fot 12 months in stainless steel tanks and 30% in large barrel (50hl) of Slovenia oak and a minimum of 3 months in the bottle. |
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Producer
Pandolfa
From this winery
- Start up year: 1941
- Oenologist: Paolo Salvi
- Bottles produced: 120.000
- Hectares: 30
An estate full of history, who’s origin is lost in the tales of knights, intrigue and countless battles and wars. It’s an estate which has seen a lot over the years, named after a bold military leader, Sigismondo Pandolfo Malatesta from the mid-1400’s. The property was then taken over by Commander Giuseppe Ricci in 1941, an entrepreneur from Forli, Emilia Romagna. The recent history of the estate however, owes much to the daughter of the commander, Noelia Ricci, who in 1980 first thought of Pandolfa as a wine business and built their beautiful winery. The estate itself covers 140 hectares, of which 40 are planted mainly to Sangiovese as well as Trebbiano, Chardonnay and a few other experimental varieties. Their aim here is to make a pure expression of Sangiovese as it is known in Emilia Romagna.
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Meat
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Pork
| Name | Pandolfa Sangiovese Superiore Pandolfo 2023 |
|---|---|
| Type | Red green still |
| Denomination | Romagna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Pandolfa |
| Origin | Fiumana di Predappio (Forlì) |
| Climate | Altitude: 150 - 250 m. a.s.l. |
| Soil composition | Brown clay limestone. |
| Cultivation system | Spurred cordon |
| Plants per hectare | 4500 |
| Yield per hectare | 5000 kg. |
| Harvest | Second half of September. |
| Wine making | The diffrerent clones of Sangiovese grapes are harvested and fermented togheter in blends. The fermentation and maceration on the skins take place in stainless steel tanks at a controlled temperature. The conctact of the wine with the skins lasts and average of 14 days, followed by malolactic fermentation. |
| Aging | 70% fot 12 months in stainless steel tanks and 30% in large barrel (50hl) of Slovenia oak and a minimum of 3 months in the bottle. |
| Allergens | Contains sulphites |
