2016 was a magnificent vintage in Romagna, showing great balance and elegance. This wine, made from grapes from the east-north-east-facing Maestrina vineyards, has a perfect balance of sugar, acid, fragrance and intensity.
Area of production: Bertinoro, Emilia-Romagna
Grape Variety: 100% Sangiovese di Romagna
Soil: slimy, clayey with limestone
Vinification: alcoholic fermentation is followed by a long maceration.
Ageing: 12 months in barrique followed by 24 months refining in bootle
Alcohol content: 14,3% abv
Appearance: brilliant ruby red
Nose: mature, red-berry fruit and spices, violet
Palate: dry, elegant and supple, persistent, with evident but mature and integrated tannins. Very different from Sangiovese in Tuscany.
Food pairing: grilled red meat, small game and poultry such as guinea-fowl, duck and pigeon
Serving temperature: 16 - 18 °C.
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