2008 Fattoria Zerbina "Torre di Ceparano" Sangiovese di Romagana Superiore

SKU #1111887 90 points Robert Parker's Wine Advocate

 A sleeper of the vintage, the dense ruby-hued 2008 Sangiovese di Romagna Superiore Riserva 'Torre di Ceparano' offers gorgeous notes of new saddle leather, tobacco leaf, licorice, black cherries, plums and spice. Medium-bodied, savory and expansive on the palate, this beauty can be enjoyed over the next several years.  (8/2012)

K&L Notes

From one of my favorite producers of Sangiovese in Italy, this is from the "opposite" side of Italy from Tuscany, in the Romagna region about half way between Bologna and the coastal town of Rimini. Sangiovese from Romagna as a general rule tends to be softer and a little less aggressively tannic and acidic than its counterparts in, say, Chianti Classico or Montalcino. The fruit tends to be a little brighter and more high toned also (by no means better; it's akin to comparing a gorgeous blond to a gorgeous brunette, the operative word being gorgeous), but I digress. This wine has loads of lovely cherry fruit on the nose, with a slight herbal/menthol quality and fair dollop of oak. The mouthfeel is full, rich and velvety, with nice tannin and acid heft. Wonderfully delicious to pair with anything from rustic stews and meats to hearty pastas or aged cheeses. (Chris Miller, K&L Hollywood Italian Wine Specialist)

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Price: $24.99
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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.

Emilia Romagna