From: Romagna, Italy
Varietal: Sangiovese
Taste: In the glass, aromas of wild red and black berries, with fragrant impressions of spice, earthy minerals, and a hint of cocoa. The palate is crisp, enfolding, and energy-driven, with glossy, fragrant fruit held together with fresh tannins and a long- lingering finish. A darker* expression of Sangiovese compared to its Tuscan counterparts in Chianti. It was fermented and aged for a short time in stainless steel. *Note: Using the word “darker” does not indicate weight. Instead, think of the difference between a rose and a violet.
Pairing: What to pair with Sangiovese? Sangiovese is an absolute knock out wine with anything Italian; pizza and pasta of all sorts, tomato-based sauces, and all of those rustic garden herbs work beautifully (check out the recipe below!). Mushrooms also have a particular affinity with Sangiovese — a creamy mushroom risotto is a match made in heaven. Vegetables like eggplant or grilled vegetables with olive oil work wonderfully, as well as weeknight or weekend fare like homemade burgers, chili, and roasts.
Lamb Meatballs With Spiced Tomato Sauce
Recipe from Suzanne Goin
Adapted by Sam Sifton
About. Many thanks to importer David Bowler for the following information. At a Glance:
La Berta was an early pioneer of high quality winemaking in Romagna.
Purchased in 2009 by the Poggiali family, owners of Felsina – at which point they increased the focus on quality winemaking – implementing all of the same farming practices as those used at Felsina.
The winery focuses on the Sangiovese plus the whites typical of the region: Pagadebit, Trebbiano and Albana
The Poggiali family, owners of the Fattoria di Felsina winery since the 1960’s, are originally from Ravenna in Emilia-Romagna. They have had the intention for some time of having a winery in native land. That dream was finally realized in 2009 when they bought Podere La Berta in the town of Brisighella, previously owned by Marcello Giovannini through whose work at La Berta gained a reputation as one of the top wine producers in the region.
There is a natural connection to Felsina in that the most important grape in Romagna is Sangiovese. Sangiovese is the focus at La Berta as well as the famed Albana di Romagna – Italy’s first DOCG white wine. In addition to the Albana, they make great examples of Trebbiano as well as the local wine Pagadebit. This is a wine made mainly from Bombino Bianco – a grape that is fairly resistant to disease and produces a reliable harvest even in lesser vintages. The wine gets its name from the fact that the farmers would rely on the sales of the Bombino bianco crop to pay their previous year’s debts.
The vineyards at La Berta are farmed with the same care and attention as those at Fattoria di Felsina. They are farmed with minimal impact and practice biodynamic farming methods, but do not plan to be certified. The soil here is a mix of clay and sand rich in marine deposit. They vineyards sit in a choice position in the foothills of the Appenine Mountains with influence from the Adriatic as well. The entry-level Sangiovese di Romagna offers great value whereas the Cru Solano shows more of the potential of the area. It is natural to compare these wines to those of Tuscany but they should really be viewed in their own light. The best wines can hold their own in any setting.
Vinification/Ageing: Fermentation, malolactic and maturation in steel, followed by assembly of the final blend, and bottle-ageing for a minimum of 3 months.
Alcohol: 12.5%
