Mutiliana, Ibbola, Romagna Sangiovese Modigliana, Emilia-Romagna, Italy This month we're mainly drinking spiciness and food-friendly acidity

spiciness and food-friendly acidity

Grapes are hand harvested and each variety is fermented using indigenous yeasts in concrete tanks

Alfredo Maestro is an entirely self taught winemaker

Traminer is made with 6-8 days skin contact during fermentation which enhances the aromatics and adds texture and length

Who - Vesco Family

Mutiliana, Ibbola, Romagna Sangiovese Modigliana, Emilia-Romagna, Italy This month we're mainly drinking spiciness and food-friendly acidityFew people know the varied terroir of Emilia Romagna as well as Giorgio Melandri, who spent 20 years tasting and writing about the wines of this region for Gambera Rosso. Mutiliana is Giorgi's project focusing on the weathered sandstone soils above Modigliana where he claims "Sangiovese speaks a different language less alcohol, fresher acidity and more herbal and floral notes". Working with winemaker, Francesco Bordini he aims to create wines made of