This organic red wine is obtained from the vini cation of grapes from the Bertinoro production area, characterized by soils called “Spungone Romagnolo” and limestone clays and by the breezes of the nearby Adriatic Sea, one of the most suitable wine-growing areas in all of Emilia – Romagna.
VINEYARD
Grape variety: Sangiovese
Vineyard: Bertinoro area
Soil: Pliocene calcareous sandsoils
Surface of the vineyard: ca 5.0 ha
Age of vineyard: 25 years
Sun exposure: East, South-East
Vineyard height: 150 m asl
Density of plantation: 4000 plants/ha
Average yield: 1,5 Kg/plant
Pruning: Runner system
Harvest: 3rd Decades of September. Traditional hand picking
VINIFICATION
At a controlled temperature approx 26° C for 20 days with skin maceration, in stainless steel and concrete tanks.
AGEING
14-16 months in large traditional Slavonian oak casks of 35hl., further re nement of 2 months in stainless steel tanks and 4-6 months in the bottle.
TASTING NOTES
Deep ruby red, with characteristic hints of mediteranean cherry and small red fruits; balanced, well structured, with dense tannins and along, pleasant aftertaste.
FOOD PAIRINGS
Good with all the traditional Italian dishes: pasta e fagioli, galletto alla cacciatora.
SERVING TEMPERATURE 18-20 °C
ANNUAL PRODUCTION about 10.000 bottles