characteristics
The grapes are harvested at the end of September, either by hand or mechanically.
They are then de-stemmed and crushed.
The must ferments in contact with the skins in 600-1000hl tanks for 10 days, at 25-26°C.
tasting notes
Bright ruby red.
Typical Sangiovese aromas that evoke violets and red berries.
A wine of medium structure, fresh and long-lasting in the mouth.
Serve with mixed cured meats and delicate cheeses.
varieties
85% Sangiovese, 15% other varieties of red grape
alcohol
11.5%
production area
Emilia Romagna
terrain
Hills and lowlands
altitude
0-300m
soil
Clay and loam
plant density
5,500 plants/ha
viticulture technique
Guyot and Free cordon
harvest period
From late September to mid October
characteristics
The grapes are harvested at the end of September, either by hand or mechanically.
They are then de-stemmed and crushed.
The must ferments in contact with the skins in 600-1000hl tanks for 10 days, at 25-26°C.
tasting notes
Bright ruby red.
A wine of medium structure, fresh and long-lasting in the mouth.
Typical Sangiovese aromas that evoke violets and red berries.
Serve with mixed cured meats and delicate cheeses.
varieties
85% Sangiovese, 15% other varieties of red grape
alcohol
11.5%
production area
Emilia Romagna
terrain
Hills and lowlands
altitude
0-300m
soil
Clay and loam
plant density
5,500 plants/ha
viticulture technique
Guyot and Free cordon
harvest period
From late September to mid October
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