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Ships within 48 hours · Estimated delivery Jul 22 - Jul 27
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Description
Crespaia "Nerognolo" Colli Pesaresi Sangiovese '22As a Marche wine enthusiast, Im always excited to introduce a new wine from the region. Those of you familiar with the winery Selvagrossa know that Sangiovese is an important varietal in the Marche. In the area around Pesaro and Fano, wines produced with Sangiovese are labeled Colli Pesaresi SangioveseSangiovese with an Adriatic twist. Crespaia is an emerging star, founded in 2011 when Rossano Sgammini purchased the 13 hectare estate in Localit
As a Marche wine enthusiast, I’m always excited to introduce a new wine from the region. Those of you familiar with the winery Selvagrossa know that Sangiovese is an important varietal in the Marche. In the area around Pesaro and Fano, wines produced with Sangiovese are labeled Colli Pesaresi Sangiovese—Sangiovese with an Adriatic twist.
Crespaia is an emerging star, founded in 2011 when Rossano Sgammini purchased the 13-hectare estate in Località Prelato—an eighteenth-century settlement with deep local roots. Just 3 kilometers from the Adriatic, the project has always been about showcasing the “between the hills and the sea” terroir. Rossano and his daughter Cecilia farm organically and keep the winemaking focused and transparent, letting the site do the talking.
The 2022 “Nerognolo” Colli Pesaresi Sangiovese blends 85% Sangiovese with 15% Montepulciano, drawn from two small parcels (planted 1998 and 2014) at 120–150 meters. Harvest is by hand, followed by spontaneous fermentation with native yeasts in stainless steel with regular pump-overs (max 30°C) and full malolactic in tank. Aging is split—60% spends 10 months in 500L French oak tonneaux, while 40% remains in stainless—striking a balance between structure and freshness.
Bottled under screwcap, it’s a dark, energetic red with spice, plum, and cherry notes, plus a firm, lingering tannin profile. Pair it with ragù or tomato-sauced pasta, or the classic local dish that treats rabbit like porchetta—coated with garlic and wild fennel, then wrapped in pancetta.
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