According to an old tradition, the main variety of vine in Romagna owes its current name to a banquet held in the 17th century in the Monastery of Capuchin Monks in Santarcangelo di Romagna. During the banquet the wine produced by the monks was served to Pope Leo XII and illustrious guests and was so appreciated that they asked the name of the wine. A quick witted monk replied that the wine was called “Sanguis Jovis” = Blood of Jove (Sanjovese).
Sangiovese was the first wine from Romagna to be awarded the DOC (controlled denomination of origin) label in 1967; this vine is the first in Italy and the fifth in the world in terms of diffusion, and important red Tuscan wines are obtained from its grapes such as Chianti and Brunello di Montalcino.
Sangiovese wine is ruby red with hints of violet and red fruit on the nose; it is dry, harmonious and slightly tannic on the palate with a pleasant, slightly bitter aftertaste. It is perfect with the classic piadina with sliced cold meats and salami and ideal with pasta dishes with meat sauces, mixed roasts, grilled meat and game.

Tags: DOC, Romagna, Sangiovese, wine