Commendator Giuseppe Ricci acquired the noble estate of Pandolfa in 1941 and named it after his daughter Noelia who took over in 1981 and transformed the property into a farm and winery that's currently run by her great granddaughter Paola Piscopo. Situated about 250m-300m above sea level in calcareous clay soil at the foothills of the Apennines, just across from the Tuscan border, the climate and terroir are ideal for producing this compelling, 100% Sangiovese. Hand harvested in the second week of September to balance ripeness and acidity, the grapes are fermented in stainless steel while macerating on the skins for 28 days and aged for another 6 months. This results in a brilliant ruby red, medium bodied wine with aromas of herbs and fresh fruit, flavors of ripe cherry, raspberry, tobacco, and black pepper with dry silky tannins and balanced acidity. Pairs beautifully with Risotto Bolognese or Tortellini in Brodo.