Cesari, U Rubicone Moma Bianco 2011
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The company was founded in 1964 by Umberto Cesari, one of the first winemakers in Emilia Romagna to believe in the potential of the Sangiovese and local grapes.
Driven by his vision he worked to enhance the potential he saw in this land and in the native varieties and so successfully imparted a productive philosophy that he has been crowned the Master of Sangiovese.
The winery is located on the hills of Castel San Pietro Terme, in the heart of Emilia Romagna, an area particularly prized for high quality viticulture and extend over 877 acres vineyards at 250-400 meters above sea level.
Full respect for its environment and local traditions, combined with the use of the most advanced winemaking technologies are the fundamental values of Umberto Cesari and the passion for high quality wine, today as then, represents the basis of its growth, development and success.
Umberto Cesari wines with their harmony and overall elegance represent the best expression of Sangiovese in Emilia Romagna.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
The flat plains of Emilia are home to Italy's famous, slightly sparking red, Lambrusco. While historically popular in large volumes, Lambrusco suffered a bit of scorn as an overly simple and sweet, frothy wine. Today there is an artisanl pull to produce small-batch, quality-focused dry and sweet versions within its four distinct Lambrusco subregions.