Castel San Pietro Terme
In the early '60s Umberto Cesari purchased a 20-hectare vineyard on the hills of Castel San Pietro, founded the company which bears his name, and embarked on the adventure of a lifetime: to turn Sangiovese into a great wine, typical of its own area, but loved worldwide.
Umberto Cesari is among the first to focus on this grape variety and popularise it at aninternational level. At the heart of Umberto Cesari's production are finely structured wines obtained from local grape varieties that undergo an extended ageing process using modern technologies and respecting traditional techniques.
Crisp fragrances and a fine, delicate bead mark an impressively vivacious and refreshing Pignoletto; heightening these impressions is a bouquet composed of spring wildflowers and ripe fruit.
Its exceptional sensory qualities and rigorous adherence to the production code mean that this Sangiovese may be designated as Superiore. It is elegant and appealing, all within a wine whose overall character is self-confident and intense.
The blend of Sangiovese, Cabernet Sauvignon, and Merlot created just for Moma Rosso was selected to provide a surprise: the intensity of the bouquet and velvet smoothness of its palate change and evolve at every sip.
Its exceptional sensory qualities and rigorous adherence to the production code mean that this Sangiovese may be designated as Superiore. It is elegant and appealing, all within a wine whose overall character is self-confident and intense.
This historic grape variety is the symbol not only of our region but of Italian wine as well: the Albana di Romagna grape was in fact the first white grape to receive the DOCG designation in all of Italy. It is a dry wine of significant character, boasting an intense bouquet and a vibrant palate.
The character of Sangiovese and the charm of Cabernet Sauvignon give life to an intense wine, with aromas of black cherry and delicate notes of vanilla and spices. Red wine of great character and complexity, a blend of Sangiovese and Cabernet Sauvignon. The vineyards have an average age of 15 years and a yield of 75 quintals of grapes per hectare. Ferments in dedicated temperature-controlled fermenters with long constant maceration of the marc. It ages for 18 months in 550-liter Allier oak tonneaux and ages for a further 6 months in the bottle.
Intense ruby red with garnet reflections. The nose opens wide with a bouquet that ranges from hints of ripe cherry, blackberries and spicy suggestions of black pepper, embellished with undergrowth and humus references. On the palate it is persuasive and penetrating, with an engaging and pleasantly exuberant tannic texture of medium thickness harmoniously supported by a backbone acidity that gives it great freshness.
Long, balanced and balsamic finish. Refines in large French oak barrels for 12 months to finish with aging in the bottle for at least 18 months.
