ROSSO IGT ‘SANBIAGIO’ WINE FROM UMBRIA IGT
(Rosso IGT “Sanbiagio” from San Biagio della Valle, Perugia)
Rosso IGT “Sanbiagio” is a wine of a small production from the heart of Italy, Umbria. It is a blend named as the valley where Cantina Cenci stands. “Sanbiagio” is also an important tribute to the land that surrounds the Estate.
80% Sangiovese, 20% Merlot
TASTING NOTES – What’s in the glass?
Rosso IGT “Sanbiagio” retains a ruby red colour with lively garnet reflections. The nose is very intense and elegant. Fruity notes of blackberry and raspberry are typical of Sangiovese, and they perfectly match with spicy and vegetable notes of Merlot. On the palate, Sanbiagio remembers a dark plum jam with vanilla and black tea nuances, as a result to leave a touch of bitterness in the mouth. Rosso IGT “Sanbiagio”‘s tannins are soft and mature because the barrel “educates” diligently.
FLAVOUR STYLE: Soft Red
PARING – What do I pair with?
Rosso IGT “Sanbiagio” is elegant enough to be a wine to drink throughout all the meal. It is ideal to pairs with a plate of meat, better if game-meat, such as roasted pigeon or rabbit. Suitable also for semi-aged cheeses, it achieves the perfect match with butter sauce and sage Gnocchi.
ABOUT CANTINA CENCI
The Cenci family has been working for over four generations and producing their wines respecting the characteristics of tradition and locality. Their lands have an ancient history as they belonged to the monks of the Olivetan Monastery of Monte Porcino, who in 1400 already produced grapes. Currently, the owner, as well as the oenologist, is Giovanni Cenci who is carrying out the production at the highest quality levels after a major renovation in 2012. Organic farming.
WINEMAKING NOTES – How is it made?
The harvest begins in the middle of September and farmers pick grapes by hand and put them in wooden bins. Once in the cellar, the selection of the grapes takes place in two periods, first immediately after picking and then after destemming operations, as a result to guarantee that only completely ripe berries go to the fermentation tanks. The maceration lasts approximately 18 days while the fermentation takes place at the same time oak barrels. After filtering operations the wine goes directly in new oak barrels, where, in conclusion, matures for twelve months. The finishing in barrels is decisive to makes the tannins softer and wine-body more elegant.
In addition to the finishing step, Rosso IGT “Sanbiagio” “sleeps” six months more in the bottle before being put on the market.
HARVEST: from September 10th to 20th
VINEYARD: Approximately one hectare 3×1 m planting (planted 2003). Exposure: north-south
SOIL: Clayey, silty, calcareous with remarkable presence of travertine
Rosso IGT “Sanbiagio” – More Details
ABV: 13,5% Vol
VOLUME: 750 ml
BOTTLES PRODUCED: 4.000