From the Northern Italian region of Romagna, the grapes from this Sangiovese are hand harvested and destemmed. After 8-10 days in contact with grape skins, the juice is fermented in 100hl -300 hl tanks at 25-26°C for 10 days and the wine undergoes malolactic fermentation. 30% of the total wine is kept in a barrel for 9 months and the remainder is stored in stainless steel tanks.
TASTING NOTES: Red in colour with a violet hue, with typical scents of blackberry and cherry, this wine has a concentrated and defined bouquet with a hint of spice. On the palate it is complex and mouth filling, it has well-balanced acidity with fruity notes of blackberries and spicy oak and a long elegant finish.