Sangiovese di Rubicone, Tauleto, Umberto Cesari 2018
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Why this wine
Sangiovese from Romagna rather than Tuscany, a region usually dismissed as Chianti's poor relation. Long-aged and richly built, with the sour-cherry lift intact beneath the oak. The argument that the grape matters more than the postcode.
At a glance
- Grape
- Sangiovese Grosso 90%, Uva Longanesi 10%
- Region
- Emilia Romagna, Italy
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- High
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Red Meat, Cheese
What our customers say
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How it tastes
Majestic and complex, revealing wild berry and black cherry aromas layered with rose petal, spice, and leather, leading to a full-bodied, velvety finish of impressive length. Complex bouquet of ripe black cherry, plum, dried rose petals, incense, and balsamic spice. Opulent and full-bodied with layers of red and black fruit, pipe tobacco, vanilla, and savoury graphite notes. The grapes were hand-harvested and air-dried for two weeks before fermentation. The wine underwent extended maceration in temperature-controlled fermenters and aged for 24 months in 225L Allier oak barriques and tonneaux, followed by six months in bottle before release. The result is a structured yet supple wine with rich texture and a long, spicy finish. Contains sulphites.
The producer
Established in 1965 by Umberto and Giuliana Cesari, this family-owned estate in Emilia-Romagna has grown from 20 to 355 hectares of vineyards across eight distinct sites: La Casetta, Parolino, Ca Grande, Laurento, Liano, Claterna, Miravalle, and Tauleto. Each vineyard benefits from its own unique microclimate, ideal for cultivating Sangiovese of character and finesse. Certified sustainable under the SQNPI program, Umberto Cesari has been named IWSC Italian Winemaker of the Year four times in the last 15 years. Today, the estate is led by Umberto's son, Gianmaria Cesari, who continues the family's mission to elevate Sangiovese as a premium expression of Emilia-Romagna terroir.
Food and drinking
Good with red meat, game and cheese. Drinking well now, with a decade or more ahead of it. Serve at 16–18°C.