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Kevin's comments: Produced from only the best clusters of grapes, this wine has an intense cherry aroma with a touch of violets followed by a full, rich flavour with firm tannins.
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 20hectares 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 machinery.
Grapes: From a careful selection of the large Sangiovese clone from the estate hillside vineyards
Winemaking: The grapes are carefully selected and picked at their peak Fermentation takes places in temperature controlled vats with punching down of the cap.
Ageing: 24 months partly in Slovenian oak and partly in French Allier.
Colour: Ruby red with a touch of pomegranate.
Serve: At 16C with lasagne, roast red meats, game and mature cheese like Parmigiano Reggiano.
Taste: Dry, full and rich with a vinous bouquet. Will age well
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