Romagna Dop
Sangiovese
€6,50
Vinification
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
Vineyard
Sangiovese Romagnolo
Production
100 – 120 q.li per hectare
Area vineyards
Hills of Castel S. Pietro Terme (BO)
Ageing
1 – 3 years
Serving temperature
16 – 18° C
Bottles
0,75 and 1,5 liters
Allergens
Contains Sulfites
