DOC Romagna Sangiovese Superiore Riserva “Tossignano”
Second decade of October. Manual harvest with grape selection
Vinification with maceration on the skins for about 20 days. Alcoholic fermentation takes place in contact with the skins in stainless steel. Afterwards malolactic fermentation and batonnage on its fine lees.
In French oak tonneaux for 24 months
Late April/beginning of May
In bottle for 6 months before being released
Vivid red, it gains garnet reflections with the maturation
It preserves all the characteristics typical of Sangiovese, the notes of the wood are delicate and do not prevail over the ripe red fruits of the vine. Not secondary spicy hints of cinnamon and cocoa.
Dry, full-bodied and rightly tannic
It is ideal for grilled red meats, cured meats and mature cheese. Excellent with stews and wild game.
Service temperature: room temperature