Emilia-Romagna is a region in northern Italy known for producing some of the country's finest wines. The region boasts a variety of grape varieties, including Sangiovese, Barbera, and Lambrusco.

The region's wine culture is deeply rooted in its cuisine, and its wines are often paired with local dishes such as pasta, cured meats, and Parmigiano-Reggiano cheese.

Sangiovese is an Italian wine grape variety whose name derives from the Latin sanguis Jovis, "blood of Jupiter". It is the predominate grape in Chianti and Brunello di Montalcino.

It is a chameleon which reflects a sense of place. Sangiovese wines offer a wide range of tastes from very earthy and rustic to round and fruit-forward. Typical flavours include cherry and subtle notes of tomato.

Società Agricola Montaia lies in the hills just outside Cesena, a few miles inland from the Adriatic. The constant sea breeze provides the ideal microclimate for winegrowing. Every stage in production, from fermenting to bottling, from stabilization to microfiltration, is directly managed by Montaia’s own staff in controlled-temperature conditions. Production is constantly monitored by a qualified oenologist assisted by an experienced cellarman.