Celita is a Sangiovese di Romagna of the Superiore variety. Quite obviously, it is an Italian wine from the Emilla-Romagna region in northern Italy. The region is incredibly large and prolific, spanning almost the entire width of the northern Italian peninsula. To give you a better idea about the location, it is sandwiched between Tuscany in the south and Lombardy to the north, and is home to Bologna.
The region is known both for wine and olive oil, though in spite of its significant production it only has two DOCGs and only about 15 percent of its wine production is of DOC quality. Thankfully, Celita is one of them. The reason for the variation in quality is due to the region's geographical diversity. The Apennine Mountains run the western border of the region, giving way to rolling hills and the lower-lying plains where you will find Bologna, and eventually to to coastal plains along the Adriatic sea where you will find Ravenna.
Sangiovese is a dark-berried vine, virtually synonymous with Tuscany, and Italy for that matter. It is a very popular grape in the country with roughly 10% of Italy's vines being of the Sangiovese variety. Consequently, quality tends to vary considerably, but the fruit is nevertheless prized for its high acids, firm tannins, and overall balance. In the hands of careful and experienced producer the native Sangiovese can produce wonderful and complex wines, which is likely a large part of its popularity.
The Ravaioli family, owners of the award-winning Poderi sal Nespoli estate where Celita is produced, certainly know what they are doing. Celita is a vivid scarlet wine that encourages you to bask in the bright cherry scents and flavors that speak of a well-made Sangiovese. The aroma has subtle hints of wild herbs and the texture is silky smooth.
In terms of flavor, the wine has a subtly sweet red cheery tartness and full fruit flavors, particularly raspberry if I had to put a name on it. The wine has a classic tang on the finish and decently balanced tannins, though you may want to let it breathe a bit. As a Superiore, Celita is very full, having met stringent standards for ripeness of the grape and oak aging.
Pairing is a snap with Celita. Liz and I enjoyed it with a few tomato centric dishes from her tapas cookbook, but I suspect that it will pair will with rich, acidic sauces, red meat, and spicy sausage. It may do particularly well with wild game, although I have not had the opportunity. It is definitely a wine I would enjoy pairing with wild duck.
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