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 maturation in tonneaux (500lt.) for 6 months.
Sangiovese di Romagna DOC Superiore
 | Colour: Red. |
|---|---|
 | 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-flavoured pasta or rice dishes, roasts, grilled meats and with cheeses. |
 | Temperature: 18-20 °C. |
 | Volume: 12,5% vol. |