Villa Papiano - 'Papesse' - Sangiovese - Modigliana, Emilia Romagna, IT - 2023

Notes from the Winery/Importer

This Sangiovese comes from a single vineyard planted with vines more than 40 years old. It is fermented in stainless steel with 18–24 days of skin contact, then rests in steel for another six months. Bright and energetic, the wine pairs lively tannins with fresh minerality—a pure, mountain-grown expression of Sangiovese from beyond Tuscany.

Notes on the Producer

Villa Papiano is a captivating estate nestled amidst the pristine, densely forested hills of Modigliana in Romagna, Italy. Situated at over 1900 feet, its organically farmed vineyards thrive on ancient sandstone soil, yielding wines that are both savory and vibrant. Francesco Bordini, the epitome of a vigneron, embodies a deep understanding of each grape variety and a profound respect for the environment, resulting in Sangiovese wines that are vertical and vibrant. Here, amidst the interplay of height, light, and soil, Villa Papiano stands as a testament to the harmony between humanity and nature. The four siblings—Francesco, Maria Rosa, Giampaolo, and Enrica—run the winery together, each contributing to the estate's success. With a commitment to organic farming since 2000 and official certification in 2009, Villa Papiano embraces artisanal and biodynamic methods that prioritize observation, attention to detail, and a deep connection with the land. Together, they shape the future of winemaking while honoring tradition and respecting the rhythms of Mother Nature.

Grapes & Style

Sangiovese

Sangiovese is the central red grape of Tuscany and one of Italy’s most important varieties. It’s the grape behind Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, and many of the region’s most recognizable wines, though it appears under many local names and forms across central Italy.

In the vineyard, Sangiovese ripens relatively late and needs warmth, but it also needs enough freshness to keep its shape. It can be sensitive to site and clone, which helps explain the wide range of styles. The best examples often come from hillsides where ripeness, acidity, and tannin can all stay in balance.

In the glass, Sangiovese tends to show sour cherry, red plum, dried herbs, tea, tobacco, leather, earth, and a distinctly savory edge. It usually has noticeable acidity and firm, sometimes dusty tannins, which make it especially good with food. Great Sangiovese is not about plushness; it’s about tension, structure, and that unmistakable Italian savory snap.