Villa Venti | Centesimino | Rubicone Rosso | Emilia-Romagna, IT | 2018
The Villa Venti story began in 2002 when Mauro and Davide decided to leave their jobs and devote themselves and their families to a lifestyle closer to nature. For Mauro, the choice had deep roots: as a boy he attended wine tasting classes.
The turning point that kick-started their project was meeting with agronomist Remigio Bordini, an extraordinary expert who has devoted his entire life to the knowledge of Sangiovese and its most significant areas of cultivation, between Romagna and Tuscany.
Organic and biodynamic farming is followed by temperature controlled fermentation with indigenous yeast, aging in neutral vessels whether it's stainless steel, old barrels, or amphora.
🧑🤝🧑 Pair with: pizza, pasta, charcuterie, summer grilling
🍇 Grape Variety: Centesimino aka Savignon Rosso
🌱 Farming: Organic and Biodynamic
🍾 Winemaking: destemmed berries, native yeast fermentation (temperature controlled), Georgian Qvevri (amphora), unfined/unfiltered
📦 Production: 3,000 bottles
🧑🏼🌾 Winemaker: Mauro Giardini
🌎 Region: Rosso Rubicone IGT, Emilia-Romagna, Italy
🌡 Serve: Room Temp
🤓 More Nerdy Stuff:
The Adriatic Sea is about 5 miles as the crow flies with Cesenatico just up the coast and Rimini a little further south.
The Longiano subzone goes from the left bank of the Rubicone river to the west border of the province of Rimini. Longiano and Roncofreddo are the most representative areas, with ochre soils and sandy and calcareous clay mixtures.
The region has long lost history, and Mauro is fond of quoting GP Ghislieri who wrote to the Pope in the 15th century, "This land is rich in wines and oils which they export to Venice in great quantity where they are celebrated for their quality."
Fermentation takes place at controlled temperature and with indigenous yeasts.
The search for the “signature style of a wine” is the result of endless discussions with Francesco Bordini, who with his father Remigio, shares an unquestionable knowledge of the territory and a deep passion for his profession. After the fermentation Francesco and Mauro keep tasting from the vats, discussing how to achieve the best outcome.
The grapes destined to the Riserva come from their cru and are aged in tonneau, while Primo Segno ages in stainless steel. In recent years they have started using Georgian quevri (amphora) and this has helped them better understand macerations even in the vinification in stainless steel. As a result they eliminated temperature control during fermentation giving the wines a stronger expression of the land and the climate where the vines are planted.