Designation: Romagna Sangiovese DOC Superiore
First production year: 2017
Training system: spurred cordon and sapling
Production per plant: 900 g
Average production: 1200 bottles, 60 magnum
Grapes varieties: 85% Sangiovese, 15% Cabernet Sauvignon
Harvest: traditional hand-picking in the second half of September
Wine-making process:

Fermentation and mixing takes place in stainless steel vats under a controlled temperature at 30°c max. Prolonged maceration for 15 days. Maturation and aging in French oak barrels for 6 months. After clarification by decanting and bottling the wine rests for 12 months.

Food pairing:

serve cool in summer with sliced grilled tuna, tagliatelle with heifer sauce, roast guinea-fowl.


"4 BUNCHES" RATING. Intense and deep ruby red, underbrush and wet earth notes on the nose, liquorice root, plum and morello cherry in alcohol. Straight-forward, fragrant, lean on the palate with well-crafted tannins and a medium-long finish.