Biodiversity in the hills of Faenza is best expressed by the “Centesimino” , rediscovered indigenous grape variety, cultivated and cleverly turned into excellent wine from a very small group of producers (eight in all). Ancarani is not only happy but also proud to be one of these producers; the “Centesimino” is a treasure for the whole territory and one of the strengths for winery enhancement of the whole ‘Romagna’ territory.
For a long time this varietal has been known as “Red Savignôn” … Savignôn, not Sauvignon. The oldest traced label refers to wine made from grapes Centesimino is the mid-60s and this is marked by “SAUVIGNON – red wine in Faenza.” It seems that the vineyards of Red Savignôn planted near Oriolo in between the ’60s and the’ 70s, were derived from previous plantation, in turn derived from material taken from Terbato farm, belonging to Mr Pietro Pianori, called ‘Centesimino’. Some sources report that the slips used to set up the plantation of farm Terbato derived from a plant found in a garden within the walls of Faenza.
The wine goes through traditional whole grape fermentation, for about 15/20 days. Racking and soft crushing (not over 1.3 bar) for a delicate extraction of aromas and structure. Then there is 3-month-ripening natural fermentation. 12-month-refinement in steel vats, to guarantee the natural evolution of the body of the wine to suppleness. To be stored in bottle for at least 3 months, to achieve a structured full-bodied wine. No strict clarification filtrations. No new barriques or wood chips for tanning.
Look into the glass and you will see an intense ruby red with garnet tints. On the nose you will have aromas that are rich, intense and floral, with scents of dried roses and violets, wild berries and delicate balsamic herbs. On your palate your mouth experiences tastes that are smooth, elegant, fresh and delicate, with fine and lively tannins.
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