Sangiovese di Romagna.
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 stay 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 barriques for 24 months. After bottling the wine rests 12 month in bottle.
Colour: ruby red colour with violet nuances.
Nose: persistent aromas of black fruits and wild red berries, with a reminascent touch of cinnamon.
Mouth: complex aromas of black cherries, but with an addition of herbaceous tones, ample silky body with soft tannins and a long, persistent aftertaste.
Served with: braised meat, game bird, guinea-fowl, boar, strong cheese.
Service temperature: to be served at 16° C..
Capacity: lt. 0.75 – lt. 1.50 – lt. 3.00.