Sangiovese is mostly known as the Chianti varietal, and if this fresh and fruity wine was from the Chianti DOCG then it would be called Chianti.
The finish is brief but bright with that distinctive Sangiovese tang of acidity that enhances its suitability with food, particularly Italian food like pasta, pizza, risotto, or roasted chicken.
Often referred to as Spain's Bordeaux, geographically this comparison is off as the Rioja wines have more in common with French Burgundies or Italian Sangiovese wines.
Toscana. However, don't let the Romagna tag throw you for a loop and confuse this estate's Sangiovese with any of the regional fizzy Lambruscos.
This 2002 Sangiovese di Romagna Riserva is made from vineyards around Castel San Pietra and neighboring Imola.