The flavor of leather in wine of San Marino

More information on of San Marino flavors

San Italy/lazio/marino">Marino is a microstate located in the northeast of the Italian peninsula, between Emilia-Romagna and Marche. It has a total area of just over 61 square kilometres (24 square miles) and a population of just 33,500. Due to its small Size and population, San Marino's vineyards and wine production are naturally very limited. Despite this, the two main agricultural products of the state are wine and cheese.

There is only one major producer, the Consorzio Vini Tipici di San Marino, whose slogan "così piccoli, così unici" ("so small, so unique") plays on San Marino's small size. Naturally, given its proximity to Tuscany - whose easternmost fringes are just 16km (10 miles) to the west - the preferred red Grape here is Italy's flagship variety, Sangiovese. These wines are generally made in a Friendly style to accompany the local cuisine. This is characterized by copious amounts of cheese, ham, beef and rabbit, complemented by the traditional Italian flavors of garlic and rosemary.

Local Dry white wines are mainly made from Ribolla and Biancale (the local name for the variety also known as Biancame and Bianchello). They are best suited to the fish dishes of the nearby Adriatic coast (15 km to the east). Sweet and Sparkling muscatel wines are also produced here, from Moscato Bianco. They pair well with the traditional Torta Tre Monti cake, named after the three towers that watch over San Marino.