||Sangiovese grapes are picked both by hand and mechanically in the period ranging from mid-September to the first week of October.
||Wine-making starts with soft pressing followed by temperature-controlled fermentation on the skins at 25-30 °C. Punching-over and punching-down are performed to extract color and allow aromatic components to develop. Later on, racking is carried out to separate the skins from the must.
||Malolactic fermentation is performed to make wine smoother and rounder on the palate, followed by ageing in stainless-steel tanks and bottling.
||Price Leonardo da Vinci Vitruviano Sangiovese Romagna 2017 € 7.00