ROSATO 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 the skins are kept in contact with the must for 8 to 12 hours. After such process, they are pressed and undergo an 10 day fermentation period at 16-19°C. The wine is then fined for up to 6 months in stainless steel tanks.
Additional information
| Color | Onion pink colour. |
|---|---|
| Smell | Typical scents of maraschino cherries, fine but intense. |
| Taste | Fresh and acidic to the palate. Savoury and persistent. |
