DOC Romagna Sangiovese superiore “Ser Cecco”
First half of October, depending on the state of maturation
Vinification with maceration on the pomaces for about 10 days. Alcoholic fermentation takes place in contact with the skins in stainless steel. Afterwards malolactic fermentation and batonnage on its fine lees.
Aged in stainless steel for 7-8 months
Ruby-red, gains garnet reflections with the maturation
Enveloping with hints of violet and cherry
The mouthfeel is dry, elegant and full-bodied
We recommend pairing it with pasta dishes, if structured and savoury; excellent with red meat.
Service temperature: room temperature