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B.IO bpuntoio Sangiovese di Romagna Organic DOC 2017

The most extensively grown grape in Italy but grown and produced organically and sustainably.
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  • $52.00

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Primary Notes: Plum Cherries Tomato

Secondary Notes:

Tertiary Notes: Balsamic VinegarCoffee

Body: Medium +

Dryness: Neutral

Acidity:

Tannin:

Alcohol (%):

Origin: Puglia, Italy

Maker: B.IO

Grape: Sangiovese

Fermentation: Organic Steel Only

Awards:

Decanting:

Serving Temperature: Best enjoyed at 18 Degrees

Asian Food Pairing: Mookata, miso eggplant, roast duck

Western Food Pairing: Mushroom aioli burger, Cheese platter, ragout bolognese

Description

B.IO bpuntoio - Sangiovese di Romagna ORGANIC DOC 2017

Our Earth Day 2020 launch! This is the purple grape most extensively grown in Italy. There are numerous hypotheses about the origin of the name. The most accredited being the one that considers it to be derived from "Sangue dei goighi" or "blood of the hills". It is impossible to establish the place of origin with any certainty, since its history is lost in the midsts of times with no prior information earlier than 16th century. Analysis of the DNA reveals it originated from crossing the Calabrese di Montenuovo, a varietal that is now practically extinct, with the Ciliegiolo.
Its ideal growing region is in the Apennines of central and southern Italy where it yields wines of great refinement that have become international icons. Attempts have been made to cultivate the varietal in the wine growing counties of the New World, but the results are a far cry, qualitatively, from those acheived in Tuscany and Emilia-Romagna. The ripening time is average and various training methods are used including the Spurred Cordon, Guyot, Free Cordon and head training.
B.IO's 100% Organic Sangiovese grapes produced this gorgeous ruby colored wine. Fragrance of violets, wild cherry and just a slight spice note.  Moderate structure, rich acidity and silky smooth tannins baby!
The grapes are pressed and fermented at 24ºC in stainless steel tanks to exalt the pure fruit. The skins are pressed and the wine transferred to a vat where it ages for 6-8 months.
We really like the balance of flavours, strong cherries and hint of spice. We recommend to aerate a little longer.