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$12.00
Pandolfa Sangiovese Superiore Pandolfo 2024—
$12.00
The Story
Still organic red wine from Romagna DOC, 13.5% ABV, produced by Pandolfa. 0.75 L bottle, 2024 vintage. A Sangiovese Superiore that tells the story of an estate steeped in charm and tradition. Pandolfa is an estate steeped in history, whose beginnings are lost in tales of knights, intrigue, and battles. The name Pandolfa appears to derive from Pandolfo Malatesta, lord of Fano, who stationed his troops in these parts before sacking the castle of Fiumana in 1436. Pandolfo was one of the most daring military leaders of all time, but also a refined lover of the arts, and the portrait of him painted by Piero della Francesca in 1451 has remained an icon of the time, now on display at the Louvre in Paris. The Sangiovese grapes of different clones are harvested together and fermented as a blend. Fermentation and subsequent maceration on the skins take place in temperature-controlled steel vats. The wine remains in contact with the skins for an average of 14 days, followed by malolactic fermentation. Aged for 12 months (79%) in steel tanks and 30% in large (50 hl) Slavonian oak barrels, with a minimum of 3 months in bottle.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Still organic red wine from Romagna DOC, 13.5% ABV, produced by Pandolfa. 0.75 L bottle, 2024 vintage. A Sangiovese Superiore that tells the story of an estate steeped in charm and tradition. Pandolfa is an estate steeped in history, whose beginnings are lost in tales of knights, intrigue, and battles. The name Pandolfa appears to derive from Pandolfo Malatesta, lord of Fano, who stationed his troops in these parts before sacking the castle of Fiumana in 1436. Pandolfo was one of the most daring military leaders of all time, but also a refined lover of the arts, and the portrait of him painted by Piero della Francesca in 1451 has remained an icon of the time, now on display at the Louvre in Paris. The Sangiovese grapes of different clones are harvested together and fermented as a blend. Fermentation and subsequent maceration on the skins take place in temperature-controlled steel vats. The wine remains in contact with the skins for an average of 14 days, followed by malolactic fermentation. Aged for 12 months (79%) in steel tanks and 30% in large (50 hl) Slavonian oak barrels, with a minimum of 3 months in bottle.
