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Pandolfa

Pandolfa Sangiovese Superiore Federico 2024

Red organic still

Organic and sustainable

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Regular price £10.80
Regular price £10.80 £11.90
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£129.60

12 bottles

£64.80

6 bottles

£32.40

3 bottles

Immediate availability
Denomination Romagna DOC
Size 0,75 l
Alcohol content 13.0% by volume
Area Emilia-Romagna (Italy)
Grape varieties 95% Sangiovese
Aging Minimum 6 months in stainless steel tanks and a minimum of 3 months in the bottle.
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Details

Profumo

Perfume

On a grassy bead, it modulates fruity aromas of morello cherry and red orange citrus; the latter thin in a ferrous sensation accompanied by a gentle note of violet and a pungent pepper.

Colore

Color

Ruby red.

Gusto

Taste

Fresh and savory in the mouth, to balance a well-present pseudocaloric feeling; final in shades of licorice.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Pairings

Pasta
Meat
Cheese
Pork

Producer
Pandolfa
From this winery
  • Start up year: 1941
  • Oenologist: Paolo Salvi
  • Bottles produced: 100.000
  • Hectares: 30
Pandolfa is a wine estate rich in history, with roots going back to the day of knights, intrigues and battles. The name "Pandolfa" is believed to be derived from Pandolfo Malatesta, the Lord of Fano, who headquartered here with his troops before plundering the Castle of Fiumana in 1436. Pandolfo was one of the most audacious condottieri of all times, but also a sophisticated art lover, and his portrait, painted by Piero della Francesca in 1451 and now kept at the Louvre Museum in Paris, remains a reminder of such an icon figure. Read more

Name Pandolfa Sangiovese Superiore Federico 2024
Type Red organic still
Denomination Romagna DOC
Vintage 2024
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 95% Sangiovese
Country Italy
Region Emilia-Romagna
Vendor Pandolfa
Origin Fiumana di Predappio (FC)
Climate Altitude: 80 50 m.a s.l.
Soil composition Brown clay limestone.
Yield per hectare 9000 kg/Ha
Harvest Second half of September.
Wine making Sangiovese grapes are fermented in temperature controlled stainless steel tanks. The contact of the wine with the skins lasts an average of 14 days, followed by malolactic fermentation.
Aging Minimum 6 months in stainless steel tanks and a minimum of 3 months in the bottle.
Allergens Contains sulphites