Galante Romagna Sangiovese Appassimento 2023

Galante Romagna Sangiovese Appassimento 2023 brings a distinctly Italian twist to Sangiovese by reviving the ancient technique of drying the grapes before pressing. This appassimento style intensifies flavor, aroma and texture, creating a richer, more opulent expression than a classic, fresh Sangiovese. Crafted by Terre Cevico in Emilia-Romagna, it offers both immediate pleasure and a glimpse into traditional winemaking heritage.

Tasting Notes
In the glass, this Sangiovese shows a deep ruby red color with garnet highlights, slightly denser than a typical Romagna Sangiovese thanks to the drying process. The nose is generous and layered: ripe cherries and black plums mingle with notes of dried red fruits, violets, sweet baking spices and a hint of cocoa and vanilla. On the palate, Galante is plush and smooth, with a velvety texture and a medium to full body. The appassimento method adds concentration and a touch of sweetness to the ripe cherry and blackberry fruit, balanced by Sangiovese’s natural acidity and gentle, well-integrated tannins. Hints of dried fig, spice and a subtle balsamic note carry through to a long, warming finish. Enjoy it now for its vibrant fruit and richness; it should continue to drink well over the next 3–5 years, gaining a bit more softness and complexity with short-term cellaring.

Production
The grapes for Galante Romagna Sangiovese Appassimento are sourced from selected vineyards in Emilia-Romagna, where a mix of clay and limestone soils helps Sangiovese develop both aromatic intensity and structure. In the vineyard, only the best and healthiest clusters are chosen to withstand the drying process. After harvest, the bunches are partially dried (appassimento), allowing water to evaporate slowly and concentrating sugars, acids and aromas. Once the desired level of dehydration is reached, the grapes are gently pressed and fermented at controlled temperatures to preserve fruit purity. The wine is then matured—often partly in oak and partly in tank—to refine the tannins, integrate the appassimento richness, and maintain a balance between freshness and depth.

Food & Serving
This rich, fruit-forward Sangiovese is an excellent match for hearty Italian dishes such as lasagna, baked pasta with ragù, grilled or roasted red meats, and slow-cooked stews. It also pairs beautifully with aged cheeses, charcuterie, porcini mushroom dishes and pizza with robust toppings. Serve at 16–18°C to highlight its fruit and spice profile. A brief decant of 20–30 minutes is recommended to allow the wine to open up and fully express its layered aromas and silky texture.

Producer
Terre Cevico is a well-established cooperative group based in Emilia-Romagna, bringing together numerous local growers to showcase the region’s diverse terroirs and grape varieties. Since its founding in the mid-20th century, the winery has played an important role in elevating the quality and reputation of Romagna wines, particularly Sangiovese. By combining traditional practices—like the historic appassimento technique used for Galante—with modern cellar technology, Terre Cevico produces wines that are both accessible and characterful. Their commitment to careful vineyard selection and consistent quality has made them a key reference point for Romagna wines in Italy and abroad.

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