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Product information compiled from producer, importer and reference sources.
Romagna's clay-limestone terroir yields a structured Sangiovese with cherry precision and Adriatic minerality.
Sangiovese di Romagna occupies a distinct terroir east of Tuscany, where the Apennine foothills descend toward the Adriatic plain. Monnalisa's Superiore expression draws from vineyards planted on clay-limestone soils at moderate elevation, where maritime influence tempers continental heat and extends ripening into autumn.
The wine undergoes temperature-controlled fermentation in stainless steel, preserving aromatic clarity while building structure. Post-fermentation aging in neutral oak (typically 12–18 months) allows the wine to integrate without oak dominance—a restraint that honors Romagna's historical preference for food-centric wines over oak-forward extraction.
The Superiore designation mandates minimum 12% alcohol and stricter yield controls than base-level Sangiovese di Romagna.
Monnalisa's house style emphasizes mid-palate density and tannin refinement over blockbuster ripeness, positioning this as a wine built for the table rather than the cellar. Drink 2024–2032.
Sommelier’s pick: Tagliatelle al ragù bolognese — the wine's acidity cuts through meat sauce richness · Grilled lamb chops with rosemary — tannin structure mirrors herb aromatics · Pappardelle with wild boar — earthy tannins complement game depth
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