Pandolfa | Noelia Ricci

A name with history: Sigismondo Pandolfo Malatesta, the bold 15th century general, once lived on this estate – piero della Francesca immortalised him in a portrait that now hangs in the Louvre. After the devastation of the wars, the Ricci family began to rebuild the estate in the 1950s; the entire vineyard has been certified organic since 2021. Battista comes from vineyards at an altitude of 150 metres, characterised by brown, calcareous clay soils. The grapes are pressed immediately after the harvest to maximise freshness. Fermentation and ageing take place in stainless steel and three months on the fine lees give the wine a subtle fullness without heaviness.

Fiumana di Predappio – sangiovese has had its home here since the Middle Ages. The estate's lowest vineyards between 80 and 150 metres provide the grapes for the Federico, named after the family's long-time employee. Fermentation and nine months of ageing take place 70% in stainless steel and 30% in oak wood – enough structure without masking the fruit. Bright ruby red colour. The nose literally leaps out of the glass: fresh cherries, raspberries, a hint of herbs and violets. Lean and juicy on the palate, with fine tannins that invite you to take another sip. A charming Sangiovese that does not make you ponder, but is a pleasure to drink – uncomplicated in the best sense of the word, certified organic and exactly what an everyday wine should be. SUPERIORE.DE

The namesake of the winery – and the wine. Pandolfo Malatesta, the bold 15th century general whose portrait by Piero della Francesca now hangs in the Louvre, once lived on this estate. The Sangiovese vines stand at an altitude of 150 to 250 metres, characterised by brown limestone soils, planted in 1999 with 4,500 vines per hectare. After 14 days of maceration, 70% of the wine is matured in stainless steel and 30% in large Slavonian oak barrels – one step more complex than the Federico, but not yet the Riserva.

Brò is a white wine from sustainable cultivation that is hard to beat in terms of freshness, elegance and enjoyment. The grapes come from the clay and limestone soils near Fiumana di Predappio. Pale straw yellow in colour with greenish reflections. On the nose, a captivating blend of crushed stones, spiced orange peel, dried apricot and peach, mixed with herbal elements. On the characterful palate, it is complex, juicy and very drinkable with its freshness and lightness. SUPERIORE.DE

In 2010, Marco Cirese, grandson of Noelia Ricci, started a project within Tenuta Pandolfa: nine hectares of the best plots, a radical focus on Sangiovese, back to the origins. The label is adorned with a wasp – the insect that lives in the vineyard like no other. The vines are planted at an altitude of 250 to 300 metres, on ochre-coloured clay soils with limestone marl, in 2002. Spontaneous fermentation, 18 days of maceration, then six months in stainless steel – without clarification, without filtration. Purism as a principle.

The highest parcels of the estate, between 200 and 275 metres, ochre-coloured limestone soils, reduced yields of just 5,000 kilos per hectare – this is where the Riserva is created. While the normal Pandolfo remains on the skins for 14 days, here it is 22 days. Then 18 months in large Slavonian oak barrels, followed by at least eight months of ageing in the bottle. Deep ruby red in colour with violet reflections, which will mature to garnet over the years. The nose is layered: dark berry fruits, stewed plums, tobacco and leather, with fine herbs and sweet spices on top. The palate is dense and full-bodied, with tannins that are present but never intrusive. The complexity unfolds over several levels, the final is long and reminiscent of everything the nose has promised. A Sangiovese that shows what Romagna can be if you give it time – and proves that Riserva level does not necessarily mean Riserva prices. SUPERIORE.DE

Fiumana di Predappio – sangiovese has had its home here since the Middle Ages. The estate's lowest vineyards between 80 and 150 metres provide the grapes for the Federico, named after the family's long-time employee. Fermentation and nine months of ageing take place 70% in stainless steel and 30% in oak wood – enough structure without masking the fruit. Bright ruby red colour. The nose literally leaps out of the glass: fresh cherries, raspberries, a hint of herbs and violets. Lean and juicy on the palate, with fine tannins that invite you to take another sip. A charming Sangiovese that does not make you ponder, but is a pleasure to drink – uncomplicated in the best sense of the word, certified organic and exactly what an everyday wine should be. SUPERIORE.DE

Produced in just 6,000 bottles per vintage, Godenza from the vineyard of the same name undergoes spontaneous fermentation with indigenous yeasts, followed by temperature-controlled maceration in stainless steel tanks. After malolactic fermentation, it then matures for 12 months in cement vats and at least 9 months in the bottle. Made from 100% Sangiovese grapes, it is characterised by its complex and open bouquet with aromas of small red berries and spices. On the palate, it is firm and clear with a wonderful balance between acidity and ripe flavours and has a very respectable, slightly salty and spicy finish. SUPERIORE.DE