San Valentino Scabi Sangiovese di Romagna Superiore 2009

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    San Valentino Scabi Sangiovese di Romagna Superiore 2009 Front Label
    San Valentino Scabi Sangiovese di Romagna Superiore 2009 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2009

    Size
    750ML

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    Somm Note

    Winemaker Notes

    San Valentino

    San Valentino

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    San Valentino, Italy
    San Valentino  Winery Image

    From a dream and from a great passion for the land and its fruits, the vineyard is born on the hills of Rimini, a few steps from the sea.

    The Vineyards of San Valentino, owned by the Mascarin family since 1990, extend over a hillside kissed by the sun and caressed by the salty air of the coast that mitigates the microclimate of the area.

    The vineyards grow and prosper treated with dedication by the Mascarin family who in 2000 took advantage of the advice of the well-known enologist Luca D'Attoma. The goal is to better develop the potential of existing vines and seek fascinating solutions with new vines, up to the biological conversion started in 2009.

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    Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.

    Image for Romagna Wine Emilia Romagna, Italy content section

    Romagna Wine

    Emilia Romagna, Italy

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    The hilly, eastern side of Emilia-Romagna is now separated into 12 subzones defined by elevation and soil types. Within these, vine growers are starting to differentiate ideal locations for high quality Sangiovese as well as Albana, the region’s white grape. Albana has proven itself via the finer passito and botrytized versions; dry versions are also making a name for themselves.

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