ZONE: Emilia Romagna
GRAPES: Sangiovese Grosso
DESCRIPTION: Harvest: late September-early October with manual harvesting. Vinification: in steel tanks at a controlled temperature of not more than 20 ° C for at least 15 days. Aging: 36 months in Slavonian oak barrels; after bottling it rests for 6 months in the bottle. Appearance: ruby red. Smell: marasca, violet and tobacco notes. Palate: dry, warm, with ripe fruity sensations and full tannins. Pairings: structured dishes, red meats, wild boar, aged cheeses, in particular Tuscan pecorino.
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