DENOMINATION: Sangiovese di Romagna Superiore D.O.C.
MATCHING: perfectly combined with cured meats, aged cheese, meat sauce dishes and red meat.
CHARACTERISTICS OF THE VINES: Six to fifteen year old vines, 4000 plants per hectare, cordon trained and spur-pruned
AMPELOGRAPHIC BASE: 90% Sangiovese (various clones), 5% Cabernet, 5% Merlot grapes, blended and vinified
VINIFICATION TECHNIQUES: The Sangiovese and Merlot grapes 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 18 days; malolactic fermentation follows.
AGING: Six months in steel vats, and a minimum of 8 in bottles.
LONGEVITY: 10 years