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: Red deep with purplish edges |
|---|---|
 | The nose: Bouquet intense with characteristic notes of flowers and red fruit. |
 | The palate: Dry, with full-bodied, tangy fruit and an appealing undertone of preserves. |
 | Serving suggestions: Full-flavored pasta or rice dishes, roasts, grilled meats and with cheeses. |
 | Temperature: 18-20 °C |
 | Volume: 12,5% vol. |