Type of wine
Red wine from organic agriculture
Romagna DOC Sangiovese Superiore
from 280 m to 550 m a.s.l.
Vineyard with varied exposition
for the most part yellow sandstone
Vines aged from 10 to 30 years.
Predominantly spurredcordon traininig system
second week of September
Yield per hectare
Fermentation and subsequent maceration with skins take place in stainless steel with a controlled temperature.
The skins remain with the wine for about 10 days, followed by the malolactic fermentation.
In steel and at least 4 months in the bottle