DENOMINATION: Forlì IGT rosso
MATCHING: Red meat and especially braised meet, as well as cured cheese and charcuterie. For wine lovers also a meditation wine to be enjoyed on its own.
CHARACTERISTICS OF THE VINES: 22 year old vines, 4000 plants per hectare, cordon trained and spur-pruned.
AMPELOGRAPHIC BASE: 50% Sangiovese, 50% Barbera.
VINIFICATION TECHNIQUES: Sangiovese and Barbera grapes are picked and fermented together. Fermentation and subsequent maceration on the skins occur in stainless steel vats at a controlled temperature. Contact with the skins lasts around 24 days.
AGING: The wine is placed in third-passage French oak tonneaux where malolactic fermentation and subsequent aging occur. Aging in oak lasts for 12 months, followed by a minimum of 8 months in the bottle.
LONGEVITY: 15 years