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 3 to 6 months in stainless steel tanks.
Additional information
| Color | Ruby red, with purple hues. |
|---|---|
| Taste | Perfect balance between body and freshness. Fine, but playful on the palate and persistent. |
