Vigneti Romio (Caviro)
Sangiovese Passito Appassimento 2024
| Denomination | IGT Rubicone |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 85% Sangiovese, 15% Uve Rosse |
| Aging | Aged in stainless steel tanks; grapes dried in a drying room for 60 days. |
Description
What kind of wine it is
Vigneti Romio Sangiovese Passito Appassimento is a still red wine of great intensity, an authentic expression of the Rubicone region. This blend, characterised by the presence of Sangiovese, reveals a deep red colour in the glass, enriched by vivid violet reflections. On the nose, it offers a bold bouquet of blackberry and cherry, enhanced by pleasant spicy nuances. On the palate, it reveals a rich and complex structure, supported by harmonious acidity. The sip highlights clear notes of vanilla, evolving towards a long and elegant finish.
Where it comes from
The grapes ripen in the Rubicone area, grown on the hills of Romagna at an altitude ranging from one hundred to three hundred metres. The rows sink their roots into a clay-based soil, a condition that encourages consistent ripening and gives the wine excellent breadth of flavour. The vineyards are managed using the single Guyot system to ensure the plant's vegetative balance. The manual harvest, which takes place between the end of September and mid-October, allows for a rigorous selection of bunches, capable of precisely reflecting the identity of the original terroir.
How it is produced
The vinification of this wine, also suitable for those following a vegan diet, begins with a drying process in a fruit loft lasting sixty days, aimed at concentrating the aromatic intensity of the grapes. After pressing, the must undergoes a prolonged maceration on the skins for eighty days, an essential phase for extracting phenolic compounds. Fermentation takes place in temperature-controlled tanks for ten days, followed by malolactic fermentation. Finally, ageing in stainless steel tanks preserves the vibrancy of the original fruit, maintaining a clear expressive purity.
History and Curiosities
This Rubicone IGT by Vigneti Romio embodies the proud, rural spirit of Emilia-Romagna, skilfully blending tradition and innovation. The grapes, meticulously hand-picked from the clay soils of the Romagna hills, undergo a careful drying process in the fruit loft for 60 days. This noble traditional technique, combined with extended maceration, concentrates the aromas and gives the wine extraordinary and profound complexity. An oenological excellence with a vegan profile, created to offer an intense and elegant sensory experience.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
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
| Name | Vigneti Romio Sangiovese Passito Appassimento 2024 |
|---|---|
| Type | Red green still |
| Denomination | Rubicone IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 85% Sangiovese, 15% Uve Rosse |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Vigneti Romio (Caviro) |
| Story | History and Curiosities This Rubicone IGT by Vigneti Romio embodies the proud, rural spirit of Emilia-Romagna, skilfully blending tradition and innovation. The grapes, meticulously hand-picked from the clay soils of the Romagna hills, undergo a careful drying process in the fruit loft for 60 days. This noble traditional technique, combined with extended maceration, concentrates the aromas and gives the wine extraordinary and profound complexity. An oenological excellence with a vegan profile, created to offer an intense and elegant sensory experience. |
| Origin | Romagna (Emilia-Romagna) |
| Climate | Altitude: 100-300 m a.s.l. |
| Soil composition | Clay |
| Cultivation system | Single Guyot |
| Plants per hectare | 3,500 plants per hectare |
| Harvest | From late September to mid-October |
| Fermentation temperature | 25-26 °C |
| Fermentation | 10 days |
| Production technique | Drying in a drying room for 60 days, then pressing and maceration in contact with the skins for 80 days |
| Wine making | The grapes are dried in a fruit loft for 60 days, then pressed and macerated on the skins; fermentation takes place in tanks at 25-26 °C for 10 days, followed by malolactic fermentation and maturation in stainless steel tanks. |
| Aging | Aged in stainless steel tanks; grapes dried in a drying room for 60 days. |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |