Sangiovese Appassimento 2023

Description

Still red, 14.5% ABV, produced by Vigneti Romio (Caviro) in Emilia-Romagna. Sangiovese appassimento, 2023 vintage. A wine that tells the story of Romagna, with a production method that enhances its complexity and richness. The grapes are dried in a drying room for 60 days, then pressed and left in contact with the skins for 80 days. Typical aromas of blackberry and cherry, with a pleasant spicy note. Red color with purple reflections. Complex and rich on the palate, with an acidity balanced by fruity notes of blackberry and vanilla, rounded out by a long and elegant finish.

Details

Perfume

Typical aromas of blackberry and cherry. Concentrated aroma with a pleasant spicy note.

Color

Red colour with violet reflections.

Taste

The palate is complex, rich, with acidity balanced by fruity notes of blackberry and vanilla, complemented by a long, elegant finish.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

Producer

Vigneti Romio (Caviro)

From this winery

For the Romio line, Caviro has meticulously selected highly-regarded vine growers from Romagna and the finest grape varieties of the region, trusting in the winemakers that combine the most modern production processes and equipment with the experience gained over many generations.

Every bottle conveys the history of Romagna, just like the wine it contains. The nature of this humble region, doting mother to all the varietals in this collection, is expressed through the archetypes of local culture depicted on the labels, each paired with the wine that best represents it. Read more

Emilia-Romagna

Technical Sheet

Name	Vigneti Romio Sangiovese Appassimento 2023
Type	Red green still
Denomination	Rubicone IGT
Vintage	2023
Size	0,75 l
Alcohol content	14.5% by volume
Grape varieties	85% Sangiovese, Uve Rosse
Country	Italy
Region	Emilia-Romagna
Vendor	Vigneti Romio (Caviro)
Climate	Altitude: 100-300 m. a.s.l.
Soil composition	Clayey
Cultivation system	Single Guyot
Plants per hectare	3500
Harvest	Late September to mid-October. The grapes selected for this wine are harvested by hand in the hills of Romagna and are dried in the fruttaio for 60 days, then pressed and kept in contact with the skin for 8 0 days.
Fermentation temperature	25-26 ºC
Fermentation	10 days
Wine making	Fermentation takes place in 100-300 hl tanks at 25-26 °C for 10 days followed by a second malolactic fermentation before storage in stainless steel tanks.
Aging	At the end of the vinification process this wine contains 15 g/l residual sugar.
Allergens	Contains sulphites