Ancarani
Ancarani Romagna Sangiovese Oriolo Biagio Antico 2023
Prix habituel
CHF 14.00
Disponibilité immédiate
| Denomination | Romagna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% par volume |
| Area | Émilie Romagne (Italie) |
| 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. |
Détails
Parfum
Couleur
Goût
Servir à :
18 - 20 °C.
Longévité :
05 - 10 ans
Temps de décantation :
1 heure
Accords
Viande
Fromages
Porc
Producteur
Ancarani
De ce vignoble
- Oenologue: Claudio Ancarani
- Bouteilles produites: 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 . Lire la suite
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 . Lire la suite
| Name | Ancarani Romagna Sangiovese Oriolo Biagio Antico 2023 |
|---|---|
| Type | Rouge biologique tranquille |
| Denomination | Romagna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% par volume |
| Grape varieties | 100% Sangiovese |
| Country | Italie |
| Region | Émilie Romagne |
| 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 |