{"product_id":"samodia-rosso","title":"Rosso 2025 - Samodia","description":"\u003cp\u003eAll of the grapes were harvested together and de-stemmed by hand. A 10 day maceration followed, before ageing in concrete through winter and spring. An arboreal freshness on the nose, with red berries and rhubarb, meadowsweet and pink peppercorn. All suppleness and fluidity in the mouth, with a thread of cherry stone bitterness. An appetising red, best served lightly chilled.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eSamodia is a collaborative winemaking project founded by Jacopo Stigliano and Flavio Restani, both born and reared where their project is based, Valsamoggia, a valley in the foothills of the Apennines in Emilia-Romagna. Samodia is the old Latin name for the valley, a historical reference that tells the story of what these inspired friends aim to achieve through their work. Existing at the frontier between Bologna and Modena, the valley is a melting pot for the viticultural traditions of the wider region, preserving in its vineyards a tether to Valsamoggia’s viticultural past. Taking inspiration from the old masters of the region, Antonio Ognibene, Giorgio Erioli and Vittorio Graziano, Samodia represents a passing of the baton of sorts, carrying the gestures developed over millennia in both the vineyards and the cellar, forward into the next generation. The first vintage for Samodia was in 2023, when the pair rented three hectares of vines at the top of the valley, between 400 to 500 masl, on the limestone and clay soils that predominate here.\u003c\/p\u003e\u003cp\u003eTheir idea is to produce three wines each year, a red, white and sparkling. In this approach they oppose the commodification of wine and the faddish forces that shape contemporary wine discourse. They make vino per tutti, made the old way, using the old techniques inherited from the generations gone by. With many of these old vineyards being uprooted and replanted with tillage, or simply abandoned, their work is vital to the preservation of this valley's identity in the face of encroaching homogenisation and urbanity. Producing just 13000-20000 bottles a year, these are among the most rewarding wines we've tasted in recent years. They are wines for any occasion, as intended.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eValsamoggia's position in the foothills of the Northern Apennines situates these vines on marine limestone folded into layers of ancient clay and marl driven to the surface during the chain's formation. At the top of this valley the soils drain well and the evenings run cooler, aiding even ripening in this hot climate. We are at a significant confluence of disparate regional traditions here, a story told by the varieties planted. The two Lambruscos, Grasparossa and Maestri, come from the Modenese side. Flavio is well used to working with these in his sparkling project, Agrikoi. The Sangiovese was absorbed from the traditions of Romagna. Negrettino is an indigenous variety, rarely seen outside this valley. Its skin is a deep black colour, as the name suggests, and it produces wine with fruity aromatics and firm tannins. Barbera has been grown here for some time, and up here on these elevated sites it shines brighter than elsewhere in the region.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Barbera, Sangiovese, Lambrusco, Negrettino\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Valsamoggia, Emilia-Romagna, Italy\u003c\/p\u003e","brand":"Samodia","offers":[{"title":"Default Title","offer_id":54988705956178,"sku":"170182","price":26.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/original_74dc8fe3-0e79-418b-aace-912da84cc591.jpg?v=1791451450","url":"https:\/\/www.brianswines.ie\/products\/samodia-rosso","provider":"Brian's Wines","version":"1.0","type":"link"}