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DOC Romagna Sangiovese superiore “Ser Cecco”

GRAPES VARIETY

100% Sangiovese

HARVEST SEASON

First half of October, depending on the state of maturation

VINIFICATION

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.

MATURATION

Aged in stainless steel for 7-8 months

BOTTLING

July-August

ORGANOLEPTIC CHARACTERISTICS

COLOUR

Ruby-red, gains garnet reflections with the maturation

AROMA

Enveloping with hints of violet and cherry

FLAVOUR

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