DENOMINATION: Sangiovese di Romagna Superiore D.O.C.
MATCHING: in good combination with meat sauce dishes and red meat, aged cheese and cured meat.
CHARACTERISTICS OF THE VINES: Twenty year old vines, 4000 plants per hectare, cordon trained and spurpruned
AMPELOGRAPHIC BASE: 100% Sangiovese, large grape clones
VINIFICATION TECHNIQUES: The Sangiovese grapes, result of a meticulous selection process, are picked, blended and fermented together. Fermentation and subsequent maceration in the skins occurs in steel vats at a controlled temperature. The wine is mixed with the skins for an average 24 days; malolactic fermentation follows.
AGING: Six months in steel vats and a minimum of 18 in bottles.
LONGEVITY: 15 years