Appelation: Romagna DOC Sangiovese Superiore
Area: Montesasso Village, at 2.5 km from Mercato Saraceno
Altitude: at 380 mt. above sea level
Soil: Sandstone soils characterized by the pre-Apennine climate
Vineyard: Single cru vineyard of 2.5 Ha
Ampelographic base: Sangiovese, Romagna clone – CREATE RLB 1- On French rootstock Grave Sac
Harvest: Selected grapes, hand picked in the second decade of September
Production per hectare: 7000 kg grapes
Curiosity
The label represents the oil painting called “Alfa” made by the artist Alessandro Trani.
Alpha is the first letter of the Greek alphabet and in the numeral system it has it has a value of 1. Rapsodya is the first reference wine produced by Castello Montesasso. Moreover, the Chromaticism of the painting brings to mind to the color of soil and to the fullness of our Sangiovese.
2019 wine vintage
The winter of 2019 had been very mild and characterized by the absence of rain which lasted until May, a month that witnessed the sudden arrival of cold, and copious rains.
This weather trend compromised the grape yield, causing a slight decrease compared to the previous year and a delay in the ripening of the grapes.
Summer witness scorching temperatures alternated to violent rains.
The harvested grapes had a lower sugar content than in 2018 but with a good degree of acidity and were much more fragrant than in previous years as a result of the strong temperature variations between day and night in the months of August and September.
Rapsodya 2019
Wine making: Fermentation and skin maceration in stainless steel tanks at controlled temperature. The skin maceration period is approx. 18 days, followed by the malo-lactic fermentation. Further ageing for six months in bottle.
Refinement: 6 months in steel and at least 6 months in the bottle.
Alcohol content: 13.5% by vol
Tasting notes: Very Fruity nose of ripe cherry with note of dark spices. The palate shows ripe tannins. Ruby red colour.
2018 wine vintage
Winter 2018 has been cold, snowy with heavy rain and this has boosted a long term dormancy of the vineyard and fostered the hydric reserve that helped the plant during a hot and no-raining Summer.
The spring months had average temperature and average rain fall.
This weather conditions has enhance a lush vegetation and a good development of the grape bunches.
Harvest 2018 has been abundant and with a good level of sanity of the grapes.
Emilia Romagna da bere e da mangiare Guide
2020/2021 edition
Graded with 6 berries
Rapsodya 2018
Wine making: Fermentation and skin maceration in stainless steel tanks at controlled temperature. The skin maceration period is approx. 18 days, followed by the malo-lactic fermentation. Further ageing for six months in bottle.
Refinement: 6 months in steel and at least 6 months in the bottle.
Alcohol content: 13.5% by vol
Tasting notes: Very Fruity nose of ripe cherry with note of dark spices. The palate shows ripe tannins. Ruby red colour.
2016 wine vintage
Vintage 2016 was distinguished by a mild and dry winter that brought to early germination.
Luckily Spring brought several raining and avoid the hydric stress and an insufficient groundwater. Summer was sunny without ever being too hot, and drying winds resulted in low humidity and reduced disease pressure.
Late summer was characterized by warm days and cool nights, ensuring grapes ripened fully, while maintaining ideal levels of acidity.
The quality and health of grapes at harvest was very high.
Emilia Romagna da Bere e Mangiare guide
2019/2020 edition
Graded with 5 berries
Rapsodya 2016
Winemaking: Fermentation and skin maceration in stainless steel tanks at controlled temperature. Further ageing for six months in French oak barrels and four months (minimum) in bottle.
Refinement: Six months in French oak barriques and 4 months in the bottle.
Number of produced bottles: 888 bottels of 750ML
Tasting notes: Excellently fresh with notes of violet flowers and blackcurrant. Cherry and other red fruits. Ethereal with spicy notes of cloves on the palate. Elegantly tannic with fresh finish. Ruby red colour.