RED ALBANA AND CENTESIMINO
This name comes from “col l’anima”, or “with the soul”.
The grapes come from a small twenty-year-old vineyard facing north, completely surrounded by woodland and with an overall area of 0.3 hectares. Between the rows of Red Albana, a vine known to have been cultivated in Romagna since ancient times, there are a few rows of Centesimino. The two varieties are harvested manually and processed for fermentation in late September. This wine was made for the first time in 2012.
Fermentation takes place in traditional concrete vats of 10 hectolitres, with the skins macerated for about three weeks. The wine is matured for ten months in the same fermentation vats, and for six months in the bottle.
Description: Intense ruby red in colour, with an olfactory spectrum that opens at once with fruity notes of ripe red berries, like redcurrants and raspberries. Together with these fragrances, spicy components can also be perceived very distinctly, like liquorice and leather. The structure is not opulent, and has refined and balanced flavours. The tannins are lively and perceptible, and give the wine the potential for long aging.
Pairings: With traditional local salami, aged and strongly flavoured, but also with roast chicken, turkey or rabbit. I suggest serving at 17°C in a large glass.
I suggest decanting all the wines 15 minutes before drinking. Any presence of tartrates at the bottom of the bottle is an indication of the natural winemaking process. These deposits have absolutely no effect on the taste and bouquet expressed by the wine.