91 pts Vinous
Drinking Window2026-2029
The 2023 Romagna Sangiovese Papesse opens with a perfumed bouquet of violets, lavender and crushed wild berries. Its soft and lively within, with cool-toned red and blue fruits elevated by juicy acidity. Chalky mineral tones provide lovely depth. The 2023 finishes long and youthfully tense, leaving a pleasantly tart pomegranate resonance. This playful and jovial Romagna Sangiovese is sure to put a smile on any taster’s face. Papesse is the highest single vineyard in production within Modigliana, at 520 meters. -ByEric GuidoonMay 2025

• 95% Sangiovese, *5% Balsamina and Negretto
• From a single vineyard planted in 1980 and 2001
• Soil: sandy, sandstone-derived soils, 500-570m ASL
• Spontaneous fermentation with native yeasts, in temp-controlled stainless steels vats; maceration with skins: 18/24 days
• 6 months aging in concrete, 12 months in bottle

We want to let you in on asecret, NOT ALL sangiovese has to come from Tuscany to be great! The Italians know this and while they love their Tuscan wines, Sangiovese is the most planted red grape in the country and is made impeccably well in many other places andterroirs. Sangiovese is also not nearly as expensive in other terroirs as it is in Chiantior Montalcino. One of the best terroirs outside Tuscany is Modigliana in Emilia-Romagna that makes Sangiovese wines as good or better than many Chianti, especially in the very capable and talented hands of today’s producer, Romagna expertFrancesco Bordini. In fact, before Mussolini changed it in the 1920s, Modigliana WAS part of Tuscany. The region also boasts 12 different MGAs (like Barolo/Barbaresco) forDOC Romagna Sangiovese. More on those quality rules that help guarantee quality below past the wine details.

Ironically, it is made by the son of one of our favorite enologists in Italy, Dr. Remigio Bordini. Remigio is considered one Italy’s most important and historical enologists, as well as one of the foremost experts on the Sangiovese grape. IF you know CABERLOT, it was Remegio Bordini who found and cultivated the grape and was responsible for consulting with il Carnasciale to plant it.To further attest to Francesco’s clout and skill, he is a consultant winemaker for 15 estates in this appellation alone: he is acknowledged as the foremost expert of Romagnas wines.

Our tasting session with Francesco was extremely educational. We learned the viticultural history of the region, the different types of Sangiovese variants (Tuscany, Brunello and Emilia-Romagna) and we left with an increased appreciation for the grape. Overall, a very impressive and fun tasting!

The People & the Famous Connection
Ironically, it is made by the son of one of our favorite enologists in Italy, Francesco Bordini, son of Dr. Remigio Bordini. Remigio is considered one Italy’s most important and historical enologists, as well as one of the foremost experts on the Sangiovese grape. Francesco is a consultant winemaker for 15 estates in this appellation alone: hes acknowledged as the foremost expert of Romagnas wines. Also, IF you know CABERLOT, it was Remegio Bordini who found and cultivated the grape and was responsible for consulting with il Carnasciale to plant it.

The Place
Villa Papiano is a special place: a beautiful and breathtaking setting to tend vines and make wine. At 1,900 feet of altitude, Villa Papiano is nestled amid the pristine, densely forested hills of Modigliana (Romagna). They farm organically and the vines are planted in marl and ancient sandstone soils. The results are nothing short of spectacular for traditional red wine lovers of Sangiovese based wines: fresh, lifted red to dark red fruit flavors, some savory and spice nuances, while some balsamic notes are also usually at play, with a consistent brightness and juiciness to the wines. Francesco Bordini lives and breathes sangiovese, kind of like his dad he is the ideal vigneron: he has an intimate knowledge of each grape variety and his terroirs, with a profound respect for the environment that is reflected in his Sangioveses wines: vertical, vibrant, precise and long-lived.“WE HAVE BEEN FARMING ORGANICALLY SINCE 2000
AND WITH BIODYNAMIC AGRICULTURE SINCE 2018.
WE HAVE BEEN OFFICIALLY CERTIFIED ORGANIC SINCE 2009
WITH SUOLO E SALUTE AND BIODYNAMIC WITH DEMETER SINCE 2023

Being artisan winegrowers at Villa Papiano means for us: ceaselessly observing; paying attention to every detail; learning from experience; living in symbiosis with our environment; absorbing what has been handed down to us by those who preceded us; being aware that every growing year is different; doing our own work without being unfaithful to nature.” – Villa Papiano