Organic Sangiovese grapes are pressed and fermented at 24°C in stainless steel tanks to exalt the pure fruit.
After 10 the skins are pressed and the wine transferred to a vat where it ages for 6 to 8 months.
Romagna DOC
Sangiovese
Organic Sangiovese grapes are pressed and fermented at 24°C in stainless steel tanks to exalt the pure fruit.
After 10 the skins are pressed and the wine transferred to a vat where it ages for 6 to 8 months.
Grapes: Sangiovese
Production Zone: Hills of the Romagna district
Contents: 0,750 lt.
Alcohol Contents: 12,50% Vol.
Characteristics: Ruby color. Fragrance of violets, wild cherry and a slightly spicy note. Moderate structure, rich acidity and fine, silky tannins.
Serving: Moderately aged cheese, deli meats, homemade pasta with ragout Bolognese.
Temperature: 18°C
This is the purple grape most extensively grown in Italy. There are numerous hypotheses about the origin of the name, the most accredited being the one that considers it to be derived from "sangue dei gioghi" or "blood of the hills". It is impossible to establish the place of origin with any certainty, since its history is lost in the mists of time and there is no certain information earlier than the 16th century. Analysis of the DNA reveals that it originated from crossing the Calabrese di Montenuovo, a varietal that is now practically extinct, with the Ciliegiolo.
Its ideal growing region is in the Apennines of central and southern Italy, where it yields wines of great refinement that have become international icons. Attempts have been made to cultivate the varietal in the wine-growing countries of the New World, but the results are a far cry, qualitatively, from those achieved in Tuscany and Emilia-Romagna. The ripening time is average and various training methods are used, including the Spurred Cordon, Guyot, Free Cordon and head-training.