Pandolfa
Sangiovese Superiore Federico 2025
| Denomination | DOC Romagna Sangiovese Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 95% Sangiovese |
| Aging | A minimum of 6 months in stainless steel containers and 2 months in the bottle |
- Type and appellation: Still organic red wine, Romagna Sangiovese Superiore DOC
- Grape varieties and alcohol content: 95% Sangiovese, 5% other varieties; 13.5% vol
- Vinification in stainless steel: Temperature-controlled fermentation, 14-day maceration
- Ageing: At least 6 months in stainless steel and 2 months in the bottle for freshness and clarity
- Sensory profile: Notes of marasca cherry and blood orange, violet and pepper, persistent liquorice finish
Description
What type of wine it is
Federico is an organic red wine from Emilia-Romagna produced by Pandolfa, an authentic expression of Romagna Sangiovese Superiore. It originates from a blend of Sangiovese and other varieties, offering a dry and full-bodied sip. The olfactory profile offers spicy notes of pepper, ripe fruit and blood orange, while on the palate the soft structure is interwoven with notes of violet, ferrous sensations, harmonious tannins and a long finish on liquorice tones. Fermentation and ageing take place in stainless steel.
Where it comes from
This wine is born in the heart of Emilia-Romagna, in Fiumana di Predappio. The vineyards extend between 80 and 150 metres in altitude, rooted in brown calcareous clay soils. This composition gives a marked savouriness and a harmonious tannic texture. The vines, grown using sustainable agriculture, allow the qualities of the large-berried Romagnolo Sangiovese to be enhanced. Such a pedoclimatic environment is essential for developing an elegant profile and a well-defined freshness.
How it is produced
The harvest takes place in mid-September, with balanced yields to protect aromatic integrity. In the cellar, the grapes ferment in stainless steel tanks at a controlled temperature. Skin contact lasts for about fourteen days, ensuring correct polyphenolic extraction. Once malolactic fermentation is finished, ageing continues for six months in steel and two in the bottle. This approach delivers an intact flavour profile, capable of keeping the vivid spiciness of the grape variety alive.
History and Facts
The Sangiovese Superiore Romagna DOC Federico links the soul of the Pandolfa estate to memorable tales of knights, intrigue and battles. Since 1941, the winery has enhanced the local area by transforming grapes harvested in mid-September into a highly expressive organic red wine. The result of vineyards planted in 2004 and a meticulous production of 60,000 bottles, this wine is celebrated for its excellence with accolades from Decanter, Gambero Rosso’s Two Glasses and Falstaff's Best Buy.
Tasting notes
Perfume
Color
Taste
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 Federico 2025 |
|---|---|
| Type | Red organic still |
| Denomination | Romagna DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 95% Sangiovese |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Pandolfa |
| Story | History and Facts The Sangiovese Superiore Romagna DOC Federico links the soul of the Pandolfa estate to memorable tales of knights, intrigue and battles. Since 1941, the winery has enhanced the local area by transforming grapes harvested in mid-September into a highly expressive organic red wine. The result of vineyards planted in 2004 and a meticulous production of 60,000 bottles, this wine is celebrated for its excellence with accolades from Decanter, Gambero Rosso’s Two Glasses and Falstaff's Best Buy. |
| Origin | Fiumana di Predappio (Forlì-Cesena), Italy |
| Soil composition | Brown calcareous clays |
| Plants per hectare | four thousand, five hundred |
| Yield per hectare | 9,000 kg/ha; 2 kg per vine |
| Harvest | Second ten-day period of September |
| Fermentation | 14 days on average |
| Production technique | Temperature-controlled fermentation in stainless steel, maceration on the skins for approximately 14 days and malolactic fermentation; ageing in stainless steel and in bottle. |
| Wine making | The Sangiovese grapes are fermented in stainless steel at a controlled temperature; skin contact lasts for an average of 14 days; malolactic fermentation follows. |
| Aging | A minimum of 6 months in stainless steel containers and 2 months in the bottle |
| Year production | 60000 bottles |
| Allergens | Contains sulphites |