Vintage

Technical Sheet

GRAPE VARIETY
100% Sangiovese

SOIL
Medium clayey mixture with the presence of a limestone vein at a depth of 1 m

VINEYARDS
6Ha. In the areas of Massa di Vecchiazzano and Predappio, in the Doc Predappio area. Altitude from 150 to 250 meters above the sea level

VINES PER HECTARE
5500

YIELD PER HECTARE
70 Q

TRAINING SYSTEM
Spurred cordon. Manual harvest, in two different periods, selecting the finest grapes.

VINIFICATION
After pressing and destemming, the fermentation begins. The entire maceration process takes place in concrete tanks at temperatures between 22 and 24 degrees without adding selected yeasts and sulphur dioxide.

The racking takes place at the end of the sugar transformation process, which lasts from 12 to 18 days, to allow the maximum expression of the varietal aspect. The spontaneous malolactic fermentation and the final aging take place in steel tanks.

FOOD PAIRING
We suggest you to drink it with Mora Romagnola cold cuts with stone ground spelled flour bread. It pairs also well with handmade Tagliatelle with hare and wild juniper sauce. You should get involved in this taste experience by sipping the wine in a burgundy type glass, to fully enhance these intense flavours and stimulate the palate.

CONSERVATION
Cellar temperature between 15 and 20 degrees

ABLITY TO AGE
“Only by tasting at least 1 bottle every year will we be able to tell”

SERVICE
Serve at a temperature of 18/20 degrees