illa Papiano's Papesse. At 500m+ in Modigliana's forested Apennine hills, this is Romagna's highest Sangiovese vineyard—late-1970s vines on sandstone/marl yielding blood orange, pomegranate, and forest berries over classic cherry. The Bordini siblings—Francesco (oenologist son of Caberlot pioneer Remigio), Enrica, Maria Rosa, and Giampaolo—named it for their strong-willed sisters ("Papesse," local slang for female pope). Organic since 2000, biodynamic practices, first vintage 2001 after restoring ancestral sites; Francesco drives Romagna's renaissance with vibrant, light-touch wines that prioritize salinity, freshness, and site over oak heft.

Field-blend mastery: 95% Sangiovese co-harvested with 5% Balsamina/Negretto, spontaneous native yeast ferment, 6 months cement vats (no oak), 6 months bottle—12.5% ABV. Critics hail its vertical thrill: crushed wild berries laced with savory minerals, firm tannins met by mountain acidity for a savory, mouth-cleansing snap that redefines Sangiovese's potential at Tuscany's edge.

Why You'll Love It

• High-altitude twist trades Tuscany's ripe cherry for electric blood orange, pomegranate, and forest berries—vibrant, atypical Sangiovese proving Romagna's elite potential.

• Bordini family's Caberlot legacy + biodynamic finesse delivers savory minerality and saline backbone; concrete-only aging keeps it pure, tense, and age-worthy.

• This 500m single-vineyard stunner rivals $60+ Tuscan icons at sub-$35—exclusive freshness from a cult revival project.

How to Serve It

• Decant for 30–45 min and serve at 55–60°F in Bordeaux stems.

• Delicious with charcuterie, roast pork loin with rosemary, mushroom risotto, or aged Pecorino