Romagna Dop



The freshly harvested grapes are destemmed and simultaneously pressed; then, they’re transported in large, modern vats where they ferment with the skins in order to get the most intensity in term of colors and smells. The maceration lasts for 5-8 days with daily pressing until the sugars deplete. The next operation is the racking off: marc and must are separated and the must is separated from the sediment by being poured periodically in vats. The wine is then ready to be filtered and bottled.

Organoleptic properties

Ruby-red color with purple tint, rich and delicate smell that reminds of violets. The flavor is dry and harmonious, with a slight bitter after-taste.

Serving suggestions

It’s ideal with dry courses, roasted meat, boiled meat, and grilled meat.Download the product sheet

Categories ,


Sangiovese Romagnolo


100 – 120 per hectare

Area vineyards

Hills of Castel S. Pietro Terme (BO)


1 – 3 years

Serving temperature

16 – 18° C


0,75 and 1,5 liters


Contains Sulfites

Dalfiume Nobilvini SRL. | P.Iva: 00577051204 | Iscritta al R.I. Bologna nr./cf: 02422060372 | C.s.: €. 110.000,00 int.versato. | Privacy policyCookie Policy