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: Intense red coloured with purple tints. |
|---|---|
 | The nose: The scent is wide and delicate. |
 | The palate: Dry, full-bodies, slightly tannic. |
 | Serving suggestions: It is suitable to roast meats, game, grilled meats, noble poultry and seasoned cheeses. |
 | Temperature: 18-20°C |
 | Volume: 12,5% vol. |