Ruby red coloured, clear and consistent. An intense and strong aroma with notes of ripe red fruit (berries, blackberries, cherries) preserved in alcohol closing with spicy nuances.
It feels dry, warm, supple on the palate with a good balance between tannins and flavor, intense and persistent.
Served with: it is ideal for all preparations with seasonings of red meat , grilled meat , gravies and game.
Type of wine
Red wine produced by way of organic agriculture
Sangiovese di Romagna DOC Superiore
Altitude 90 m a.s.l.
Characteristics of the vineyards
Organic vineyards planted between 1970 and 2000 with 5,000 vines per hectare, grown using a runner system.
Sangiovese (various clones, originating from Romagna and Tuscany) 90%, Syrah and Cabernet Sauvignon 10%, vinified together as a mixed-grape variety.
Yield per hectare
of 1.3 kg per plant
Harvesting Period and Method
First ten days of September, harvested by hand.
Fermentation at a controlled temperature with long maceration on the skins /22 days); then aged in for a period of 8 months in steel vats, the first 4 on yeast.
Minimum of 4 months in the bottle.
Number of bottles produced 6,000
First year of production 2009