Gruppo Cevica Sangiovese Terre della Costa IGT

The excellent Sangiovese grape, predominant in the Romagna region, gives us a wine with intense red colour and violet glints.

The nose shows hints of maraschino, red currant and mineral notes.

The wine has medium body and delicate tannis

Type: Red Wine
Style: Medium-bodied, Approachable
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Chianti, with red cherries, raspberries, and dried herbs, finishing with lively freshness.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Emilia-Romagna, Italy
Terroir: Sandy and clay soils
Aging: 6 months in stainless steel
Serving Temperature: 16-18°C

Gruppo Cevica is a cooperative winery dedicated to producing high-quality, accessible wines that highlight the character of the Emilia-Romagna region. Their Sangiovese is a perfect example of their expertise.

Seafood: Grilled salmon or tuna steak.
Poultry: Chicken cacciatore or turkey meatballs.
Vegetarian: Tomato and basil pasta or ratatouille.
Meat: Veal scallopini or pork chops with rosemary.

Pecorino Romano: Salty and robust, enhancing the wine's freshness.
Ricotta Salata: Mild and savoury, complementing the wine's fruitiness.
Parmigiano-Reggiano: Nutty and aged, balancing the wine's structure.
Fontina: Soft and creamy, pairing beautifully with the wine.

Tomato and Basil Pasta

Ingredients:

• 400g spaghetti
• 4 ripe tomatoes, diced
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Parmesan cheese, for garnish

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water.
2. In a pan, heat olive oil and sauté garlic until fragrant. Add tomatoes and cook until softened.
3. Toss cooked pasta in the tomato sauce. Add reserved pasta water if needed for consistency.
4. Season with salt, pepper, and fresh basil. Garnish with Parmesan and serve hot.

Tip: Pair with Gruppo Cevica Sangiovese for a delightful Italian meal.