Sangiovese S | Fattoria Monticino Rosso

Sangiovese S | Fattoria Monticino Rosso

Sale price€12,00
Red
Emilia Romagna (IT)
Romagna DOC
Sangiovese
Enjoy it within 3 years
13,5% ABV
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Production and refinement

The grapes come from the Monticino Rosso and Olmo estates, in the hills of Imola, in the province of Bologna, in an area also known as the Senio Valley. The vineyard is trained using the spurred cordon system, with a density of approximately 5,000 vines per hectare and an average vine age of 13 years. Romagna Sangiovese is grown on soils characterized by more or less evolved clay, ranging in color from grey to brick red, combined with sandy-loam structures. The hillside location benefits from good diurnal temperature variation and the presence of sea breezes.

The grapes are harvested by hand after mid-September, collected in crates and carefully selected. The reported yield is approximately 90 quintals per hectare, achieved through cluster thinning.

The winemaking process is deliberately focused on preserving the freshness and distinctive character of the Sangiovese. Skin maceration lasts approximately three weeks, during which the wine extracts its color, aromatic compounds, and tannins. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature maintained between 20 and 25°C.

After vinification in stainless steel, the wine matures and ages in bottle for at least three months before release.

Organoleptic analysis

Visual exam

Intense ruby red.

Olfactory examination

The aromatic profile is fruity. Notes of cherry and sour cherry emerge, also in their riper and liqueur-like expressions, accompanied by blackberry and berries. Red flowers and violet follow, while with aeration in the glass, hints of humus, moss, and undergrowth become apparent. A delicate spiciness, with notes of black pepper and wild spices, completes the profile, along with a touch of coffee that adds depth.

Tasting

Direct, fresh and savory on the palate. It has good body and fullness, supported by well-balanced acidity that keeps the palate lively. Firm and well-integrated tannins; a dry, persistent finish, with notes of cooked fruit and subtle spices. Smooth, agile and refreshing.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Sangiovese S | Fattoria Monticino Rosso ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Emilia Romagna

Hectares of vineyards: 23

Fattoria Monticino Rosso

Fattoria Monticino Rosso is a family-run agricultural estate founded in 1965 by Luciano and Gianni Zeoli. Since then, the family has cultivated vineyards and orchards in the hills around Imola, maintaining a direct and continuous connection with the area.

The winery has always followed an artisanal approach to wine production, rooted in respect for tradition and a strong focus on quality. The estate places particular emphasis on native grape varieties, especially Albana, Pignoletto, and Romagna Sangiovese, which are considered key to expressing the characteristics and potential of the Imola hills.

The landscape surrounding the Monticino Rosso estate is characterized by vineyards climbing the hillsides, creating an environment of soft, harmonious contours. The presence of a cool breeze helps keep the grapes healthy and accompanies the natural ripening cycle of the vines.

Fattoria Monticino Rosso

In 2000, the winery moved its winemaking facilities to the Monticino Rosso estate, into a new and better-equipped structure designed to further improve control over the various stages of grape processing. The new winery was conceived as a true “home of wine,” intended not only to optimize the production process but also to welcome visitors interested in discovering firsthand how the wines of the area are made.

Region and territory

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

The history of vine and wine in Emilia-Romagna dates back to the pre-Roman era and is linked to its most famous grape, Lambrusco. The spread of wine produced with the same grape, renowned worldwide, has also generated the belief that only ordinary wines are produced here, a misconception debunked by many examples of high quality found in the area.
At the end of the 1800s, the arrival of phylloxera marked a halt in Emilian viticulture, except in the Po Delta area, which was spared from the parasite invasion and still has many ungrafted vines.

The region is divided into two distinct geographical and cultural areas: Emilia, in the western part, and Romagna, in the eastern part. Even the predominantly cultivated grape varieties are different: in the east, barbera, croatina, malvasia di Candia, and ortrugo prevail, while in the center there are various varieties of Lambrusco, up to pignoletto in the Bolognese area, and sangiovese, trebbiano romagnolo, pagadebit, and albana in the hilly area towards the sea.

The pedoclimatic characteristics of the territory vary depending on altitude and proximity to the sea, giving rise to different wine zones, with a gradually milder climate as one approaches the Romagnola Riviera.

Imola

Imola is located in the province of Bologna, but from an oenological perspective it is a territory with a strong Romagna identity, situated between the plains and the first hills. The hilly areas, which are particularly suited to viticulture, offer highly favorable conditions for grape ripening thanks to their exposures, ventilation, and diurnal temperature variations.

The main appellations are Colli d’Imola DOC and Romagna DOC, with designations dedicated to Sangiovese, Albana, and Trebbiano. Other appellations present in the area include Reno DOC, Rubicone IGT, Sillaro or Bianco del Sillaro IGT, and Emilia IGT.

The emblematic grape variety of the area is Romagna Sangiovese, which on the hills around Imola can express remarkable freshness, acidity, fruit, and tannins, with a strong gastronomic vocation. Alongside Sangiovese, Albana and Pignoletto complete the local viticultural heritage.
A bridging wine-growing territory: Bolognese in administrative terms and Romagnolo in terms of its winemaking vocation.

Recommended pairings and dishes

Matching by concordance

It pairs particularly well with dishes characterized by aromas of undergrowth, spices, aromatic herbs, and red fruit. The wine’s fruity character works especially well with tomato-based dishes and meat sauces, while its notes of humus, violet, and wild spices pair beautifully with game, mushrooms, and truffle. Its fine structure and freshness also make it a particularly harmonious match for traditional Emilian-Romagna cuisine.

Matching by contrast

The Sangiovese’s acidity and tannic structure can be played with when pairing it with dishes characterized by richness and succulence. The wine’s freshness cleanses the palate when paired with grilled meats, roasts, and cured meats, while its tannins, firm yet fine-grained and well integrated, bind with the proteins in the meat, softening the sensation of richness. With medium-aged and hard cheeses, the wine also works by contrast, balancing their savoriness and fat content. It is also an interesting match for oily fish, where the acidity and tannins help make each bite more dynamic.

It pairs well with

Flavored cured meats and cold cuts, appetizers, pasta with ragù, pasta dishes with rich sauces including tagliatelle with ragù and tagliolini with truffle; roasted meats, grilled meats, game, hard cheeses, medium-aged cheeses, pizza, grilled mackerel and mullet.

Matching by concordance

It pairs particularly well with dishes characterized by aromas of undergrowth, spices, aromatic herbs, and red fruit. The wine’s fruity character works especially well with tomato-based dishes and meat sauces, while its notes of humus, violet, and wild spices pair beautifully with game, mushrooms, and truffle. Its fine structure and freshness also make it a particularly harmonious match for traditional Emilian-Romagna cuisine.

Matching by contrast

The Sangiovese’s acidity and tannic structure can be played with when pairing it with dishes characterized by richness and succulence. The wine’s freshness cleanses the palate when paired with grilled meats, roasts, and cured meats, while its tannins, firm yet fine-grained and well integrated, bind with the proteins in the meat, softening the sensation of richness. With medium-aged and hard cheeses, the wine also works by contrast, balancing their savoriness and fat content. It is also an interesting match for oily fish, where the acidity and tannins help make each bite more dynamic.

It pairs well with

Flavored cured meats and cold cuts, appetizers, pasta with ragù, pasta dishes with rich sauces including tagliatelle with ragù and tagliolini with truffle; roasted meats, grilled meats, game, hard cheeses, medium-aged cheeses, pizza, grilled mackerel and mullet.

Tagliatelle with farmyard hen ragù

A dish characterized by its flavorful and aromatic dressing, based on white meats and no tomato - ideal in itself for dressing pasta. A first course with medium structure, aromatic, and very enjoyable. A true and traditional countryside ragù to pair with pasta, ideally fresh.

Grilled Meat

Skewers, pork, steaks, up to the noble Florentine steak... grilling enhances the flavor of the meat (properly marinated) and makes it pleasantly charred. Best enjoyed in company for truly convivial barbecues, always being careful not to place the meat directly over the flame.

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