Sangiovese di Romagna.
Name: Vigna Ospedaletto, Vigna Colombarone.
Exposure: east, south-east.
Soil: clay with limestone and sand content.
DENSITY OF PLANTING
5000 vines /ha
YEAR OF PLANTING
First half of October.
Harvest by hand, by selecting the right grapes, with previous additional thinning out.
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 colours and tannins for 10 days approximately.
After racking off of the lees and the malolactic fermentation, part of the wine ages in steel for 5 to 6 months and only 5% of it is refined in second hand barriques for 6 months. Before bottling, wines varieties from different plot of vineyards are blended together: 60% Sangiovese from 8 year-old vineyards, 40% from older vineyards.
Colour: ruby red colour with violet nuances.
Nose: wine with delicate aromas of violet, soft intense and balanced taste.
Mouth: dry, harmonic, sometimes tannic, with hints of wild berries. Slightly bitter aftertaste.
Served with: Sangiovese di Romagna DOC Sup. matches well with salami appetizers, red meat and soft aged cheeses.
Service temperature: to be served at 16° C..
Capacity: lt. 0.75.