An ancient notarial deed of 1672 found in the State Archives of Faenza is the first document known today where the name Sangiovese is found. A lady, owner of the Fontanella farm located 400 metres above sea level, rented a vineyard to the parish priest of Pagnano: three rows of Sangiovese vines located near her house. This extraordinarily important document has shed new light on the history of "Sangiovese, wine of Romagna".
Romagna Sangiovese DOC" wine must be obtained from grapes grown in vineyards with the following ampelographic composition:
Sangiovese minimum 85%.
Up to a maximum of 15% may be added other black grapes suitable for cultivation in the Emilia Romagna region.
Romagna Sangiovese goes well with red meats, game and fresh Romagna pasta dishes, such as cappelletti or tortelloni with meat sauce, or aged cheeses.
