APPELLATION: Romagna Doc

PRODUCTION AREA: Castrocaro Terme, Predappio, Bertinoro

GRAPE: 100% SANGIOVESE

SERVED AT : 18°C

VINIFICATION: Appassimento method managed with temperature, humidity, ventilation, and the percentage of grape weight drop constantly monitored; followed by fermentation at controlled temperature of 26°C with the inoculation of selected yeasts

AGING: 10-12 months French and American oak barriques

HARVEST PERIOD: Last week of September

AVERAGE ALTITUDE OF VINEYARDS: 250-350 m asl

EXPOSURE: South / South-East

SOIL TYPOLOGY: Clay of Predappio, marly-arenaceous skeletal from Bertinoro to Castrocaro

VINE TRAINING: Guyot and spurred cordon

Deep ruby red tending towards mauve. Striking sensations of ripe fruit which then evolve pleasantly into a sweet vanilla note, closing with ripe spicy notes and tobacco

Its acidity, combined with the softness of the rounded tannins from the maturation in wood,enhances the ripe fruit flavours, which favor a persistent finish

AWARDS and RECOGNITION