Colour: Ruby red.
Olfact: Red fuits and pommegranate. Intense and easy to indentify with the Sangiovese grape.
Flavour: Fresh and dinamyc entry, with a good and delicate persistance Non- invasive structure wuth an enthralling balance of olfactory sensation and palate
Service temperature: 18-20 C°
Harvesting: manual , selecting the best unches.
Vinification: Destemming and traditional fermentation maceration on the skins with its own yeasts for about 15 days. Soft pressing, no more than 1.3 bar, for a delicate and intense extraction of aromas and structure.
Fining: Maturation for 3 months on natural enzymes. Decanting and aging in concrete tanks for at least 10 months to ensure natural clarification, stability and natural evolution of the body. Minimum stay in bottle before release: 6 months
Grape variety: Sangiovese
Production area: Oriolo dei Fichi – Faenza (RA)
Position: Hills, 100 m. a.s.l.
Soil composition: pleistocenic sands with clay and limestone
Alcholic volume: 13 %
Residual sugar: < 1 g/l *
Acidity: 4,90 g/l * *
Sulfites: 27 mg/l
( * as from Isvea offcial analysis dated 17/06/2021)
Instructions: when you need to feel good