Sangiovese di Romagna Umberto Cesari
The 2004 Romagna Riserva from Umberto Cesari is a red wine produced under the Sangiovese di Romagna Denominazione di Origine Controllata (DOC) appellation. Classified as a Riserva, this Italian wine is crafted from Sangiovese, a prominent national grape variety frequently cultivated in regions such as Tuscany, Umbria, and Emilia-Romagna, as well as in California.
Emilia-Romagna is geographically characterized by the flat Po Valley to the north and the rolling Apennine hills to the south. The region is divided into two distinct wine cultures: the western part, Emilia, is known for Lambrusco, while the eastern sub-region of Romagna focuses on Sangiovese. Situated between Bologna and the Adriatic Sea, Romagna represents the northernmost significant expression of the Sangiovese grape. The area is recognized for its dedicated wine production, which exists alongside the region's world-renowned gastronomy.
The climate in Romagna features a combination of continental and maritime influences. Vineyards located higher up in the Apennine foothills experience cool nights and significant diurnal temperature shifts, whereas the coastal zones are warmer and more humid. The soil composition varies across the terrain, with clay and limestone found on the slopes, and sand and gravel in the lower-lying areas.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Emilia-Romagna
The region is divided in two: Emilia in the west is home to the sparkling Lambrusco, while Romagna in the east focuses on Sangiovese and the white wine Albana. Geographically, the region is dominated by the flat Po plain in the north and the rolling hills of the Apennines in the south. This is where wine meets world-class gastronomy (think Parmigiano-Reggiano and Parma ham).
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
We will help you throughout the journey. Here you can read our guide on how to treat the wine. If you have any questions, you are always welcome to write or call us.
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