Romagna Riserva Umberto Cesari 2004
Romagna Riserva Umberto Cesari from the 2004 vintage is a red wine made by the producer Umberto Cesari. The wine is classified as a Denominazione di Origine Controllata (DOC) Riserva and is made from Sangiovese, one of Italy's absolute principal grapes. This grape variety is frequently grown in regions such as Tuscany, Umbria and California, but it also has a special and considerable presence in Emilia-Romagna in particular.
The wine originates from Romagna, which forms the eastern part of the Emilia-Romagna region, located between Bologna and the Adriatic Sea. Whereas the western part of the region, Emilia, is known for the sparkling Lambrusco, Romagna has a distinctly different wine culture with a strong focus on Sangiovese. Geographically, the area is characterised by the flat Po plain in the north and the rolling Apennine hills in the south. The climate offers both continental and maritime influence, with the vineyards in the foothills benefiting from cool nights and large temperature differences between day and night, while the coastal zones are warmer and more humid. The soil varies from clay and limestone on the slopes to sand and gravel in the lower zones.
In this area the Sangiovese grape reaches its northernmost significant expression and often goes by the local name Sangiovese di Romagna. Emilia-Romagna is also an area where wine production meets world-class gastronomy, and the region is home to famous specialities such as Parmigiano-Reggiano and Parma ham. The wine has an alcohol content of 12.5.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Emilia-Romagna
The region is divided in two: Emilia in the west is home to the sparkling Lambrusco, while Romagna in the east focuses on Sangiovese and the white wine Albana. Geographically, the region is dominated by the flat Po plain in the north and the rolling hills of the Apennines in the south. This is where wine meets world-class gastronomy (think Parmigiano-Reggiano and Parma ham).
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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