La Berta – Sangiovese back at home
In our tasting, we started with the dry whites. Pagadebit (2011) which even in English sounds a bit like ‘pays the debts’ is a typically high producing, fairly neutral variety, more loved by the hungry peasant than by the connoisseur. it is made in a fairly traditional if clean style with 10-12 days of maceration on the skins to give a bit of texture to the palate. it is very like Trebbiano to taste though this high-quality example has very pleasant mild stone fruit and grassiness on the nose and the palate. In a similar vein, the Trebbiano (2011) has a slightly perfumed nose and fine mineral touches. By contrast, Albana (2011) stands out with its peach, almond and stoniness underpinned with brilliant acidity. A part of the wine is has a short stay in French oak. These are clear, robust, food-friendly wines which would grace the table on many everyday occasions.
Sangiovese di Romagna 2011 – being 100% Sangiovese, picked by hand, and then macerated on the skins for 12 days, quite a long period for a supposedly simple first wine. Aged in stainless steel for 6 months to preserve the fruit freshness. Fragrant, sour and black cherry fruit, hints of earth and minerality, refreshing acidity, fine, medium tannins. A perfect partner for salumi, tomato sauces and a whole range of robust food.
Solano, Sangiovese Superiore 2010 – also Sangiovese in purezza, but from the named single vineyard and aged in French barriques of 1st, 2nd and 3rd-year use, for 12 months. 2010 was a cooler year with less concentration but better freshness in the wines. Darker berried fruit, smoky oak notes, medium-bodied, brisk acidity, very fine if marked tannins and good length. A serious wine for drinking or medium-term ageing.
Olmatelo, Romagna Sangiovese 2009 – being a selection of the best fruit of the year then treated to two years in barriques, 80% new. Big, concentrated nose of blackberry and sour cherry with rich clove and vanilla notes, similar fine palate with a great tannic structure, mineral and meaty. Drinkable now if you like to admire the elements of a wine, keep for two to three years for better integration.
Finally, there is also, of course, a sweet wine though this is made from Malvasia and not from the usual Abana. Malvasia 2010 is the product of the traditional semi-drying process. Half of the raisining of the grapes takes place on the vines, half having been picked, 20-25 days in total. Malvasia is related to Muscat that is what you experience first on the nose, then honey notes and marmalade. The acidity-sweetness balance is well struck and the wine finishes on a sweet note in keeping with this whole enterprise.Click here to return to the Romagna homepage