Romagna DOC Sangiovese
The grapes are harvested, destalked and crushed. They are then fermented in stainless steel vats.
Temperature control during fermentation allows the wine’s floral and fruity profile to remain unaltered. After the end of the alcoholic fermentation, the wine remains in concrete or stainless steel tanks until the time of bottling.
SERVING TEMPERATURE
16°C
ALCOHOL
13%
GRAPE VARIETIES
SANGIOVESE
Parmigiano Reggiano cheese, roast duck, lamb chops
Sangiovese
Italy’s most widely grown red grape. It ripens in mid-autumn and is cultivated using various training systems, including Cordon Spur, Guyot, Cordon and Alberello.
PRODUCTION AREARomagna
