Description
This is an important wine of great character good for important occasions. Full bodied: Balanced acidity. Highly extracted.
Awards

Perfume

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1923
- Oenologist: Marco Bernabei
- Bottles produced: 130.000
- Hectares: 30
The property has been in the hands of the Drei Donà familiy since the last century and has always been dedicated to producing Sangiovese grapese, but has undergone a radical trasformation under the present owner, count Claudio Drei Donà.
After acquiring a law degree and working in the insurance industry, count Drei Donà together with his son Enrico, has dedicated his effords solely to the property, decisively guiding its activities towards increasingly high objectives.
Most of the 30 hectards of vine yards are planted with Sangiovese grapes which were indigenous to the property. The old vines have been studied, selected and propigated to maintain La Palazza's original clones.
Our working philosophy is extramely rigid: the wines that we produce are the result of hard work in the vineyard, ensuring the highest quality grapes are grown, and that these grapes are carefully fermented and aged in our modern cellars, to produce a wine that is a true expression of the Massa di Vecchiazzano Romagnan "terrorir".
Just a note to explain the names of our wines: they all come from the names of the horses that we also breed in the farm. Read more


Name | Drei Donà Sangiovese di Romagna Riserva Pruno 2020 |
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Type | Red organic still |
Denomination | Romagna DOC |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Emilia-Romagna |
Vendor | Drei Donà - Tenuta la Palazza |
Origin | On ancient hills inhabitants of Romagna between the cities of Forli, Castrocaro and Predappio |
Soil composition | Medium mix argilloso-limosowith calcareous strate1.5 meter underground. |
Yield per hectare | 62 ql\ha, 40 hl\ha (6.2 tons of grapes per hectar producing 4000 lt). |
Harvest | Manual (2nd and 3rd week of September) selecting the best grapes. |
Fermentation temperature | Fermentation at a controlled temperature between 28 and 30°C. in stainless steel |
Fermentation | Approximatly12 to 18 days with several daily punching down of the cap |
Production technique | Malo-lactic fermentation is made in stainless steel tanks. |
Aging | Entirely aged in French oak Allier and Tronçais tonneax(350 lt) and barriques(225 lt capacity) for 15 8 months depending on the vintage. Aged in bottles for another 8\10 months before release. |
Allergens | Contains sulphites |