||85% Sangiovese, 15% Syrah
||Altitude: 100-300 m. a.s.l.
||Guyot and spurred cordon.
||By hand, from late September to mid-October.
||The Sangiovese grapes destined to become a Riserva are harvested by hand between mid-September and early October. The red vinification process involves destemming, soft pressing and fermentation at a controlled temperature of 25°C, followed by frequent pumping-over and delestage on the skins to favour the dissolution of anthocyanin compounds.
||Ageing involves malolactic fermentation with selected bacteria to give the palate softness and elegance for at least 12 months in barriques.
||It pairs well with game dishes and tasty red meat dishes grilled or spit-roasted.
||Price Vigneti Romio Sangiovese Superiore Riserva 2018 € 7.44