TERROIR | Prof. Attilio Scienza told me that ‘Romagna is a hill-only area, towards Forlì, towards Imola, a very recent area of land geologically. The geology is mainly from the Pliocene era (between four to five million years ago during the Tertiary era), and partly from the Pleistocene (between one and two million years ago during the Quaternary era). The soils are marine soils (unlike Flysch soils which are derived from rocks). There is a lot of clay, even a recent clay, that of the Pleistocene, The clones of Sangiovese in Romagna are small berried, a good choice because there is more water available here [the clay holding water], and where the ratio of skins to pulp is very favourable.’ In terms of food and wine pairings Prof. Scienza said the style of wine, being ‘simple and easy is also best suited to the fatty, local cuisine based on pork. In Montalcino the cuisine, like wild boar or Fiorentina [T-bone steak] requires a powerful Sangiovese wine like Brunello.’
CERTIFIED ORGANIC, BIODYNAMIC PRACTICES
Burton Anderson, The Wine Atlas of Italy (Mitchell Beazley, London, 1990).
David Gleave, The Wines of Italy (Salamander Books, London, 1989).
Dr Ian D’Agata, Native Wine Grapes of Italy (University of California Press, 2014).
Nicolas Belfrage MW, Life Beyond Lambrusco (Sidgwick & Jackson, 1985).
Nicolas Belfrage MW, From Barolo to Valpolicella—The Wines of Northern Italy (Faber & Faber, 1999).
Oxford Companion to Wine 4th edition ed. Jancis Robinson MW and Julia Harding MW (Oxford University Press, 2015).