A wine made from average maturation Sangiovese grapes that create a fresh and flowery wine with average structure, soft and rounded taste, pleasantly harmonious and vivid red in color, with purple hints. To be consumed young, is ideally paired with traditional homemade pasta from Romagna and cured meat or cheese together with piadina. A wine for daily consumption that gives its best within 18 months of the grape harvest.
You must be logged in to post a review.
These grapes come from the mainly clay soil of the hills around Brisighella, located at 150 meters of altitude and facing south-west. The high quality grapes that produce this wine, hand-picked at the end of September, are cultivated with the utmost care and carefully selected in the vineyard, always respecting the productive balance. The wine making process is carried out in small stainless steel barrels, where the fermentation process is best managed and gives the best expression of quality. The wine is preserved until the following Spring in concrete tanks, where it is better isolated from external agents. The wine is bottled in mid-Spring and available in May. It reaches its best expression at the end of the Summer, when the maturation inside the bottle gives the best organoleptic balance. The Sangiovese di Romagna Superiore is a quality wine, with a vivid ruby color. The scent is pleasant, enjoyable, fragrant, persistent and elegant, typical of the best Sangiovese, with flowery and red fruit hints. The taste is pleasantly harmonious, with sweet tannins that create a full, soft and persistent sensation. To be served at 18 °C in big glasses; thanks to its delicacy and harmony, this wine can be paired to many types of food, although it is traditionally paired with homemade pasta from Romagna, grilled red meat, cured meat and cheese.
Made from Trebbiano grapes with a small addition of Malvasia di Candia grapes. These two grapes together make for a fresh and enjoyable wine, pleasantly harmonious and ideal for daily consumption. Canestrino is a finely fresh and pleasantly mineral white wine.
This wine takes its name from the farm where it is produced. The altitude and peculiar features of the vineyard where the grapes are cultivated give this wine unique organoleptic properties and the typical character of the great red wines. It is fermented in stainless steel tanks, where the malolactic fermentation also takes place. The Torricello is left to age in oak barrels for at least 12 months, and it is bottled around 18 months after the harvest. The Torricello is an expression of the love for enology of its producer, an elegant wine where the red fruit and spicy fragrances (mainly pepper and cinnamon) gently blend with the aromas given by the aging in wood barrels, creating an intense and fascinating aroma. The body and structure of this wine make for an excellent vin de garde, to be paired with meat, especially game meat.
Reviews
There are no reviews yet.