Sangiovese di Romagna.
Name: Vigna Ospedaletto, Vigna Colombarone.
Exposure: east, south-east.
Soil: clay with limestone and sand content.
DENSITY OF PLANTING
6000 vines /ha.
YEAR OF PLANTING
First half of October.
Harvest by hand, by selecting the right grapes, with previous additional thinning out /mechanical harvesting.
Grapes are destemmed and crushed, transported into fermentation vessels at a temperature of 28/30° C. The must stays in contact with the skins to allow the extraction of colour and tannins for extra 10 days.
After racking off of the lees and malolactic fermentation, the wine ages in stainless steel tanks for 5-6 months. Before bottling, wines varieties from different plot of vineyards are blended together: 60% Sangiovese from 8 year-old vineyards, 40% from older
Colour: ruby red colour with violet nuances.
Nose: vinous with delicate aromas of violet, soft intense and balanced taste.
Mouth: dry, harmonic, sometimes with soft tannins, with hints of wild berries. Slightly bitter aftertaste.
Served with: salami appetizers, red meat.
Service temperature: to be served at 16° C.
Capacity: lt. 0.375 – lt. 0.75 – lt. 1.50.