Sangiovese Paride Marne Gialle | Tenuta Santa Lucia

Sangiovese Paride Marne Gialle | Tenuta Santa Lucia

Sale price€26,50
Rosso
Emilia Romagna (IT)
Rubicone Sangiovese IGT
Sangiovese 100%
Enjoy it within 4 years
14,5% vol.
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Production and refinement

Pure Sangiovese from old vines (in the Roversano Vineyard, facing southeast) that root in yellow marl soil from ancient seabeds, situated at 300 meters above sea level. Careful selection of grapes, hand-harvested, with particular attention to the integrity of the bunches.

Destemming and subsequent spontaneous fermentation with indigenous yeasts. Maceration in amphora for about 2 months on the skins and subsequent aging in stainless steel. Unfiltered, without added sulfites.

Organoleptic analysis

Visual exam

Intense ruby red with violet reflections.

Olfactory examination

On the nose, it is broad, particularly fine and elegant, expressing floral, fruity, and spicy notes.

Tasting

In the mouth, it is complex and reveals a surprising gustatory personality with great balance between fresh notes and smoothness; persistent finish with pleasant balsamic returns.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Sangiovese Paride Marne Gialle | Tenuta Santa Lucia ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Emilia Romagna, Forlì-Cesena

Hectares of vineyards: 18

Tenuta Santa Lucia

We find ourselves in Mercato Saraceno (Forlì-Cesena), in the Upper Valle del Savio, on the first hills of the Cesena area, in the heart of the most rural Romagna.

Tenuta Santa Lucia was founded in the 1960s by Paride Benedetti and his wife Assunta, and today cultivates about 18 hectares of vineyards.

Tenuta Santa Lucia

In the late 1990s, the estate underwent a transformation, increasingly focusing on quality, biodynamics (certified by Demeter), and the relationship with the territory, with indigenous grape varieties typical of the area such as Sangiovese and Albana, but also much lesser-known varieties like Famoso, Rebola, Pagadebit, and Centesimino.

Region and territory

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

Not only ordinary wines but also high quality in the land of Lambrusco

Emilia Romagna

The history of vine and wine in Emilia-Romagna dates back to the pre-Roman era and is linked to its most famous grape, Lambrusco. The spread of wine produced with the same grape, renowned worldwide, has also generated the belief that only ordinary wines are produced here, a misconception debunked by many examples of high quality found in the area.
At the end of the 1800s, the arrival of phylloxera marked a halt in Emilian viticulture, except in the Po Delta area, which was spared from the parasite invasion and still has many ungrafted vines.

The region is divided into two distinct geographical and cultural areas: Emilia, in the western part, and Romagna, in the eastern part. Even the predominantly cultivated grape varieties are different: in the east, barbera, croatina, malvasia di Candia, and ortrugo prevail, while in the center there are various varieties of Lambrusco, up to pignoletto in the Bolognese area, and sangiovese, trebbiano romagnolo, pagadebit, and albana in the hilly area towards the sea.

The pedoclimatic characteristics of the territory vary depending on altitude and proximity to the sea, giving rise to different wine zones, with a gradually milder climate as one approaches the Romagnola Riviera.

Forlí-Cesena

We are in Romagna, a prime area for Sangiovese, Albana, Trebbiano Romagnolo, Pagadebit (Bombino Bianco), and Terrano. There are two main zones: one is pre-hilly, extending from the slopes of the last hilly formations of the Apennines to the Via Emilia, and the other is predominantly hilly.

In the province of Forlì-Cesena, these areas are particularly notable:
- Serra, which enjoys a continental climate little mitigated by the significant distance from the sea (wines express delicate floral notes and fresh fruity aromas).
- Modigliana, where the terrain becomes even more rugged, allowing for the production of wines with a bold structure, powerful, austere, and long-lived.
- Castrocaro-Terra del Sole, lands of "Romagna Toscana".
- Predappio, where Sangiovese (fruity with rather austere tannins) reigns supreme.
- Bertinoro, where Albana is queen.
- Cesena, with fruity, structured, and elegant Sangiovese.
- San Vicinio, the area most suited for Sangiovese, with very balanced wines.
- Longiano, with important and rich wines, with evident fruity notes and good structure.
Each area tells a unique story of terroir and winemaking traditions.

Recommended pairings and dishes

Matching by concordance

A Sangiovese of character, with medium structure and rightly tannic, to be paired by intensity analogy with not overly structured dishes, with excellent aromatic persistence.

Matching by contrast

An intense, fresh, and rightly tannic red wine, which also lends itself to contrasting pairings, complementing slightly greasy dishes.

It pairs well with

Canapés (even fish-based), savory pies, Russian salad, stuffed or au gratin vegetables, well-seasoned first courses, white meats, intense cheeses, and cured meats.

Matching by concordance

A Sangiovese of character, with medium structure and rightly tannic, to be paired by intensity analogy with not overly structured dishes, with excellent aromatic persistence.

Matching by contrast

An intense, fresh, and rightly tannic red wine, which also lends itself to contrasting pairings, complementing slightly greasy dishes.

It pairs well with

Canapés (even fish-based), savory pies, Russian salad, stuffed or au gratin vegetables, well-seasoned first courses, white meats, intense cheeses, and cured meats.

Gramigna with Sausage

An Emilian specialty made with egg pasta (the famous gramigna, a very common short pasta shape in Emilia), cream, and sausage. A rich first course that is highly satisfying.

Gratinated Vegetables

Oven-baked gratinated vegetables with aromatic breadcrumbs and Parmesan crust are a versatile, light, and colorful side dish. A delicate vegetarian option or a delightful side dish.

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