Although Sangiovese is said to originate from this region, the fertile flat plains of the Po basin have had something of a reputation for quantity, not quality. Raffaella found quality in the hills of Bertinoro in southeastern Romagna, close to the border of Tuscany and the Marche.  Her six hectares of vines, mostly Sangiovese with a little of the white Albana, are farmed manually and organically. The vineyards are at about 150 metres, planted on sandy-clayey soil. Sangiovese is made without oak, brimming with fresh red cherry and floral fruit and a juicy mouthfeel.