First mention is made of this wine
as far back as the 17th century; legend has it that during a banquet
held at the Monastry of the Capuchin Monks at Santarcangelo di
Romagna, in the presence of Pope Leon XII and other illustrious
guests, this wine, which was produced by the monks themselves,
was served.
The wine was well received and they asked what it was called. A
quick-witted monk said that it was called “Sunguis di Jovis” =
Sangue di Giove (The Blood of Jupiter), hence Sanjovese. Over the
years, it was adopted as the symbol of Romagna, thanks in part
to attentive and intelligent producers.
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Throughout Italy, the Sangiovese grape on its own or combined
with others, is one of the components of famous wines such as
Brunello of Montalcino, various Chiantis, Il Forgiano Rosso,
Rosso Conero and lots more. Over the last ten years, the Sangiovese
produced in Romagna has enjoyed a noticeable and consistent improvement
in quality, which, when it reaches excellence, can be compared
to the more famous Sangiovesi mentioned above.
People say that the Sangiovese of Romagna (Sanzve’s) reflects
the character of the Romagnol people: frank, exuberant, straightforward,
robust and hospitable, rough on the outside, while, at the same
time, sincere and tender on the inside.
In Romagna, various types of Sangiovese are produced (denominations):
- Sangiovese of Rubicone - I.G.T.(Indicazione geografica
tipica) – a
recognition of quality
- Sangiovese of Forlì - I.G.T.
- Sangiovese of Romagna - D.O.C. Novello
- Sangiovese of Romagna - D.O.C.
- Sangiovese of Romagna - D.O.C. Superiore Riserva
The wine has a ruby red colour, a bouquet of violets and red
fruits, a dry, harmonic and slightly tannic taste with a pleasant,
somewhat bitter after taste.
It is a classy wine, which is drunk with all types of homemade
pastas with meat sauce, roast and barbecued meat, classic mutton
and leg of lamb, game, stews and braised meat.
