The grapes that make this wine are harvested in the Romagna area, both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. The wine is kept in contact with the skins for 8 to 10 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for up to 6 months in stainless steel tanks.
Intense ruby red.
This wine shows typical varietal aromas of black berries and cherries.
This Sangiovese is soft on the palate, its tannin is elegant and the aftertaste confirms the aromas perceive by the nose.