Sangiovese di Romagna
Vigna Ospedaletto, Vigna Colombarone.
Harvest by hand, by selecting the right grapes, with previous additional thinning out
Grapes are destemmed and crushed, transported into fermentation vessels at a temperature of 28/30° C. The must stays in contact with the skins to allow the extraction of colour and tannins for extra 10 days.
After racking off of the lees and malolactic fermentation, the wine ages in stainless steel tanks for 5 - 6 months. Before bottling, wines varieties from different plot of vineyards are blended together: 60% Sangiovese from 8 year - old vineyards, 40% from older vineyards.
Color, Nose & Palate
Ruby red color with violet nuances.
Vinous with delicate aromas of violet.
The taste is dry, harmonic, sometimes with soft tannins, with hints of wild berries.