||10% Cabernet Sauvignon, 90% Sangiovese
||Ravaldino in Monte (Forlì)
||By hand during the first ten days of October.
||In steel tanks to ferment at 28 °C, with no selected yeasts, for three weeks.
||At the racking off the wine is put in new or second-use French tonneaux of Allier for the malolactic fermentation with no bacterial inoculation and it stays there for a period of 12 months. The wine is bottled in December.
||Price Berti Romagna Sangiovese Predappio Calisto Riserva 2016 € 19.80