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Kevin's comments: Made from selected clones from vineyards 380 m above sea level and given 24 months in Allier, Troncais and American oak barrels. This wine is fresh and full of spicy scents on the nose with hints of cherry and menthol. On the palate, it is full-bodied with fine primary fruit and chocolate tones and a supple, lingering aftertaste.
Chateau Tasting Notes
UMBERTO CESARI, EMILIA ROMAGNA
For Umberto Cesari, stubborn by nature, producing good wine is a family tradition with deep roots in this area of Romagna. It is here that Umberto and his wife Giuliana chose to start their company in 1965 by buying 20 hectares of land in the hills between 200 and 800 metres above sea level which extend from the Via Emilia towards the Apennine Mountains and the border of Tuscany. From then on, he has continually expanded and increased the quality of his wines and today the Company extends over an area of 90 hectares divided into distinct vineyards; La Casetta, Parolino, Ca Grande and Laurento. The mountains behind soften the Mediterranean climate and bring a fresh breeze and marked seasons. The vines have been planted to gain the optimum exposure. The vineyards are constantly being improved although every care is taken to protect the older vine, some 30 years old, which despite their low yield still produce a high quality crop. These in turn are used for cuttings to replant particular clones.
Cultivation of the vineyards is carried out with the maximum respect for the environment, using organic reintegration in accordance with the EU Directive No. 2078. The winery uses the newest technology and equipment in harmony with local techniques and traditions, thereby maintaining the wine's typical varietal and regional characteristics. The location of the winery at the heart of the vineyards allows Cesari to quickly process the harvest, thus using whole, undamaged grapes. All the wines are bottled on the Estate using the latest bottling equipment.
Grapes: 90% Selected Clones of Sangiovese Grosso and 10% of Bursona Longanesi. Clones that come from vineyards located on the hills at 380M where the soil is clay.
Viticulture: The density of the plantings is 5,500 vines per hectare, and the yield of 6,500 Kg of grapes is obtained by careful canopy management which therefore enables only the best clusters to reach maturity.
Winemaking: The grapes were harvested by hand and left to dry for 2 weeks prior to pressing. Maceration lasted 30 days at less than 30C. Aged for 24 months in Allier, Tronchet and American oak barrels of 225 and 500 litres followed by a further 6 months in bottle prior to release.
Colour: Dee ruby red.
Serve: At room temperature to accompany important dishes, roast and grilled red meats and stews.
Taste: Produced in a limited quantity, the wine is complex, full and well-structured with a lingering finish and a bouquet reminiscent of spices and red berry fruits.
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