Technical Sheet
The grapes are de-stemmed and cooled at 10 ° C for 48-72 hours. Soft pressing and juice cleaning by static decanting.
Fermentation with selected yeasts at temperature 12-15 °C until 8,50% Vol. Ageing in steel tanks.
Cagnina di Romagna DOC
 | Colour: Deep red with purplish highlights. |
|---|---|
 | The nose: Typical notes of ripe grapes and red fruit (cherries and raspberries). |
 | The palate: Its flavour is sweet, fresh and fruity, but with good body and gentle tannins. |
 | Serving suggestions: With dry pastries (including those containing almonds), fresh red fruits, cakes and especially with chestnuts. |
 | Temperature: 12-14°C. |
 | Volume: 8,5% vol. |