Technical Sheet
Red wine vinification with maceration on the skins for 7 days at 25 °C. Drawing off wine by soft pressing. Malo-lactic fermentation and followed ageing in tanks for 4 months.
Sangiovese di Romagna DOC Superiore
 | Colour: Dark red with light shades of purple. |
|---|---|
 | The nose: A refined vinous bouquet, with a delicate and slight fragrance of vanilla. |
 | The palate: Dry to the palate but very captivating, harmonic, and slightly tannic with an aftertaste of almonds. |
 | Serving suggestions: First courses, grilled meat and cheeses. |
 | Temperature: 18-20 °C |
 | Volume: 12,5% vol. |