Beato Enrico is our most representative wine.
In the first winemaking we joined two primitive Sangiovese that found the strength to overcome very difficult vintage. Pietro Meldini thought to dedicate it to the Hungarian Enrico Pellegrino in the XV century on Via Roma, he arrived in Rimini in “slow but dangerous fever”. In Passano of Coriano in front of the cell of Madonna, the illness obliged him to stop. He wanted to stay and die there. On his grave two lilies came out, “testimony of his holiness”.

The year  2009 has seen the known characteristic of a temporary softening of the overall heat had in 2008 and especially 2007. We returned to the harvest dates better suited to our latitude; and this has allowed us to further exploit the temperature changes between day and night, and with them the natural fragrances of our core products.
Chronologically the harvest began withy the picking of Cabernet Franc from the 28th of August to the 3rd of September to continue with the two Sirah grapes that make up the vineyard of Beato Enrico. The Sangiovese was harvested around the 20th of September. All the grapes including Cabernet Sauvignon, last to be brought into the cellar, had high levels of health, different degrees of freshness instead from the more mature, the Franc, to the more toned, Sangiovese of the Sun.
 

Beato Enrico is a 2009 Sangiovese grapes. It comes from a traditional clone, the Frà Lorenzo vineyard, which has a compact bunch as a characteristic, definitely very generous in its size but very tasty and concentrated. Alcoholic fermentation and maceration post fermentation occurred in stainless steel tanks at controlled temperature. The product is then aged half in stainless steel vats and half in the third passage barriques. In October of the year following the date of harvest was bottled.

There seems to be in its plot so thick and enveloping the most characteristic note. You can imagine from the intense beautiful colour; the nose confirms the heat that will come out as soon as you face it. A mature wood polishes its soul. I was really impressed with the tripe that we ate the bottling day; that few know and want to taste.