The Papesse di Villa Papiano is born from Sangiovese grapes (95%) with the addition of a small percentage of Balsamina and Negretto (5%). The vineyards are located on the border between Tuscany and Romagna near the Casentino Forests National Park, in an area characterized by marly-sandy soils with clay intrusions. The estimated altitude ranges between 500 and 540 meters above sea level. Chemical products have not been banned in the vineyard in favor of biodynamic preparations such as cow horn manure and horn silica. In the cellar, during red wine vinification, alcoholic fermentation occurred spontaneously thanks to the action of indigenous yeasts. The aging took place for 6 months in concrete and for a further 6 months in the bottle.

PAPESSE ROMAGNA SANGIOVESE MODIGLIANA VILLA PAPIANO: TASTING

The Papesse di Villa Papiano presents itself in the glass with a ruby red color and brilliant reflections. On the nose, it displays aromas of cherry and small red fruits combined with floral hints of violet and notes of undergrowth and balsamic herbs. On the palate, it is fresh, agile, and savory with a well-polished tannic texture and a persistent fruity and floral taste. It is best enjoyed with cured meats and cheeses as well as tasty meat dishes, especially those based on red meats.