Vigneti Romio (Caviro)
Sangiovese Appassimento 2023
| Denomination | Rubicone IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 85% Sangiovese, Uve Rosse |
| Aging | At the end of the vinification process this wine contains 15 g/l residual sugar. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Sangiovese Appassimento 2023 |
| Color | Red colour with violet reflections. |
| Perfume | Typical aromas of blackberry and cherry. Concentrated aroma with a pleasant spicy note. |
| Taste | The palate is complex, rich, with acidity balanced by fruity notes of blackberry and vanilla, complemented by a long, elegant finish. |
| Pairings | Rich red meat dishes or with spicy dishes and rich soups. |
| Region | Emilia-Romagna |
| Country | Italy |
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
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
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 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 |