Ancarani
Ancarani Romagna Sangiovese Oriolo Biagio Antico 2023
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HKD159.00
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| Denomination | Romagna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Maturation for 3 months on natural enzymes. Decanting and aging in concrete tanks for at least 10 months to ensure natural clarification, stability and natural evolution of the body. Minimum stay in bottle before release: 6 months. |
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Pork
Producer
Ancarani
From this winery
- Oenologist: Claudio Ancarani
- Bottles produced: 50.000
- Hectares: 13
We cultivate the vineyards of high vocation in the hills of Faenza near the ‘Oriolo dei Fichi’ zone, fortified historical site dating back to 1457, among the oldest in Italy .
Total is the respect of the native varieties preserved in the old family vineyards and renovated in the newly developed systems .
Sangiovese , Albana , Burson , Centesimino , Famoso , are some of the native varieties grown with respect for tradition . Read more
Total is the respect of the native varieties preserved in the old family vineyards and renovated in the newly developed systems .
Sangiovese , Albana , Burson , Centesimino , Famoso , are some of the native varieties grown with respect for tradition . Read more
| Name | Ancarani Romagna Sangiovese Oriolo Biagio Antico 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Romagna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Ancarani |
| Origin | Oriolo dei Fichi – Faenza (RA) |
| Climate | Exposure: North-West. Position: Hills, 100 m. a.s.l. |
| Soil composition | Pleistocenic sands with clay and limestone. |
| Harvest | Manual , selecting the best unches. |
| Wine making | Destemming and traditional fermentation maceration on the skins with its own yeasts for about 15 days. Soft pressing, no more than 1.3 bar, for a delicate and intense extraction of aromas and structure. |
| Aging | Maturation for 3 months on natural enzymes. Decanting and aging in concrete tanks for at least 10 months to ensure natural clarification, stability and natural evolution of the body. Minimum stay in bottle before release: 6 months. |
| Total acidity | 4.9 gr/L |
| Allergens | Contains sulphites |