{"id":1562,"date":"2019-05-16T12:10:06","date_gmt":"2019-05-16T10:10:06","guid":{"rendered":"http:\/\/www.dalfiumewines.com\/prodotto\/franco-romagna-dop-sangiovese-superiore\/"},"modified":"2022-03-03T17:29:16","modified_gmt":"2022-03-03T16:29:16","slug":"franco-romagna-dop-sangiovese-superiore","status":"publish","type":"product","link":"https:\/\/www.dalfiumewines.com\/en\/prodotto\/franco-romagna-dop-sangiovese-superiore\/","title":{"rendered":"Romagna Dop Sangiovese Superiore<br>Franco"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column width=&#8221;1\/1&#8243;][vc_row_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h3><strong> Area vineyards<\/strong><\/h3>\n<p>Hills of Castel S.Pietro T. (BO)<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h3><strong>Ageing<\/strong><\/h3>\n<p>1 \u2013 3 years<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h3><strong>Serving temperature<\/strong><\/h3>\n<p>16-18\u00b0 C<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; css=&#8221;.vc_custom_1557911981339{margin-top: 0px !important;}&#8221;][vc_column_inner width=&#8221;1\/3&#8243;][vc_column_text]<\/p>\n<h3><strong> Production <\/strong><\/h3>\n<p>75\/85 q.li per hectare<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_column_text uncode_shortcode_id=&#8221;967834&#8243;]<\/p>\n<h3><strong>Bottles<\/strong><\/h3>\n<p>0,75 liters[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_column_text uncode_shortcode_id=&#8221;168712&#8243;]<\/p>\n<h3><strong>Allergens<\/strong><\/h3>\n<p>Contains Sulfites[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<h4><strong>Vinification<\/strong><\/h4>\n<p>For Franco Sangiovese we set some essential choices, the identification of phenolic maturity and grape selection, with the intent of giving a right structure and concentration to the wine. It\u2019s used the vinification in red process that consists in putting the must and the skins inside the vinificator. This technique allows extracting the most important components for red wines, the colouring substances and the soft tannins of the skin. The fermentation inoculated with selected yeasts is done at a controlled temperature between 25\/28 \u00b0C. The pumping over for wetting the cap is done about every 4 hours. The average time of fermentation is of 10\/12 days, at the end of which follow the racking and the malolactic fermentation. Some racking processes prepare the wine for wood ageing in barrique and big barrels of 25 hl. The cold stabilization and the bottling end the productive process.<\/p>\n<h4><strong>Organoleptic properties<\/strong><\/h4>\n<p>With a great structure, seduces the smell with a harmony of perfumes that go from red fruits to mineral scents, switching from sweet spices to blueberries. Intense, large, where tannins combine perfectly with the freshness and elegance of Sangiovese.<\/p>\n<h4><strong>Serving suggestions <\/strong><\/h4>\n<p>Ideal with seasoned and spiced roast meat, game, grilled mutton and also with mild aged cheese.<\/p>\n<p>[vc_button button_color=&#8221;color-uydo&#8221; el_class=&#8221;scheda-tecnica&#8221; hover_fx=&#8221;full-colored&#8221; border_width=&#8221;1&#8243; css_animation=&#8221;bottom-t-top&#8221; link=&#8221;url:%2Fwp-content%2Fuploads%2F2020%2F02%2Fallegato-sangiovesesup-eng.pdf||target:%20_blank|&#8221;]Download the product sheet[\/vc_button]<\/p>\n","protected":false},"featured_media":1453,"template":"","meta":[],"product_cat":[41,44],"product_tag":[],"class_list":{"0":"post-1562","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-villa-poggiolo-en","7":"product_cat-red","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Romagna Dop Sangiovese SuperioreFranco - Dalfiume Nobilvini - Villa Poggiolo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dalfiumewines.com\/en\/prodotto\/franco-romagna-dop-sangiovese-superiore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Romagna Dop Sangiovese SuperioreFranco - Dalfiume Nobilvini - Villa Poggiolo\" \/>\n<meta property=\"og:description\" content=\"Vinification For Franco Sangiovese we set some essential choices, the identification of phenolic maturity and grape selection, with the intent of giving a right structure and concentration to the wine. It\u2019s used the vinification in red process that consists in putting the must and the skins inside the vinificator. This technique allows extracting the most important components for red wines, the colouring substances and the soft tannins of the skin. The fermentation inoculated with selected yeasts is done at a controlled temperature between 25\/28 \u00b0C. The pumping over for wetting the cap is done about every 4 hours. The average time of fermentation is of 10\/12 days, at the end of which follow the racking and the malolactic fermentation. Some racking processes prepare the wine for wood ageing in barrique and big barrels of 25 hl. The cold stabilization and the bottling end the productive process. Organoleptic properties With a great structure, seduces the smell with a harmony of perfumes that go from red fruits to mineral scents, switching from sweet spices to blueberries. Intense, large, where tannins combine perfectly with the freshness and elegance of Sangiovese. Serving suggestions  Ideal with seasoned and spiced roast meat, game, grilled mutton and also with mild aged cheese. 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It\u2019s used the vinification in red process that consists in putting the must and the skins inside the vinificator. This technique allows extracting the most important components for red wines, the colouring substances and the soft tannins of the skin. The fermentation inoculated with selected yeasts is done at a controlled temperature between 25\/28 \u00b0C. The pumping over for wetting the cap is done about every 4 hours. The average time of fermentation is of 10\/12 days, at the end of which follow the racking and the malolactic fermentation. Some racking processes prepare the wine for wood ageing in barrique and big barrels of 25 hl. The cold stabilization and the bottling end the productive process. Organoleptic properties With a great structure, seduces the smell with a harmony of perfumes that go from red fruits to mineral scents, switching from sweet spices to blueberries. Intense, large, where tannins combine perfectly with the freshness and elegance of Sangiovese. Serving suggestions  Ideal with seasoned and spiced roast meat, game, grilled mutton and also with mild aged cheese. 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