SANGIOVESE MERLOT 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. |
|---|---|
| Smell | This wine combines black and red ripe cherries with a shade of tomato leaf and some spice too. |
| Taste | This wine is medium bodied, juicy and persistent. It combines perfectly both characters of the two varietals that make it. |
