SANGIOVESE RUBICONE IGT
The grapes that make this wine are harvested in the Romagna area, both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. The wine is kept in contact with the skins for 8 to 10 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for up to 6 months in stainless steel tanks.
Additional information
| Color | Intense ruby red with violet hues. |
|---|---|
| Taste | Well balanced, fresh and medium bodied. Smooth, fruity, but with a hint of spice. |
