"As long as they pour you water on the Via Emilia—the road stretching from Milan to Rimini—you are in Emilia. But as soon as they offer you wine, you are in Romagna." (Antonio Baldini). And not just any wine, but Sangiovese, the red queen of Italian grape varieties, whose origins are still fiercely debated between Tuscans and Romagnoli.
While this dispute remains unresolved, it is clear that Sangiovese has been cultivated in Romagna for centuries, where it is also known as Sanzvais in the local dialect.
Tenuta Saiano pays homage to this heritage with their superb red entry-level wine. After three weeks of skin contact, the wine is aged for eight months in cement, resulting in a table wine in the best sense of the term. It is inviting and approachable, with notes of red fruit and blossoms, enough tannin to pair well with hearty dishes, and a body that is both light-footed and profound.
Data Sheet
Grape Variety: Sangiovese
Vineyard: A mix of clay, sandstone & gypsum
Harvest: By hand
Fermentation: Spontaneous with wild yeasts, 3 weeks of skin contact
Aging: 8 months in cement
Filtration: None
SO₂: <30mg/l
Alcohol Content: 13% vol.
Closure: Natural cork
Optimal Drinking Window: From now – 2028
Volume and Price per Liter: 0.75 l (€22/l)
Philosophy: All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.
