Ancarani
Romagna Sangiovese Biagio Antico 2023
| Denomination | DOC Romagna Sangiovese Oriolo |
|---|---|
| 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 ferments. Decanting and ageing in cement vats for at least 10 months to ensure natural clarification, stability and natural evolution of the body. Minimum stay in bottle before marketing: 6 months. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Romagna Sangiovese Biagio Antico 2023 |
| Color | Ruby red. |
| Perfume | Red fruits and pomegranate. Intended and recognisable in its extreme connection to the grape. |
| Taste | Dynamic and fresh entry, yet persistent and delicate. A non-invasive structure, with an enthralling balance between olfactory and taste sensations. |
| Region | Emilia-Romagna |
| Country | Italy |
Description
Still organic red wine from Emilia-Romagna, 13% ABV, produced by Ancarani. 100% Sangiovese, a tribute to the region's flagship grape. 0.75L bottle, 2023 vintage. A wine born from a passion for the land and a desire to create distinctive, authentic, and joyful wines. Red fruits and pomegranate, an explosion of aromas that precedes an intense and distinctive palate. Ruby red in the glass, with a dynamic and fresh entry, yet persistent and delicate.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
- Oenologist: Claudio Ancarani
- Bottles produced: 50.000
- Hectares: 13
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: Northwest. Situation: Hilly at about 120 30 metres above sea level. |
| Soil composition | "Marzana' or Pleistocene yellow sands with a strong presence of limestone and fossils and clay. |
| Harvest | Manual with selection of the best bunches. |
| Wine making | Traditional destemming and fermentation maceration on the skins with its own yeasts for about 15 days. Soft pressing, no more than 1.3 bar, for delicate and intense extraction of aromas and structure. |
| Aging | Maturation for 3 months on natural ferments. Decanting and ageing in cement vats for at least 10 months to ensure natural clarification, stability and natural evolution of the body. Minimum stay in bottle before marketing: 6 months. |
| Total acidity | 4.9 gr/L |
| Allergens | Contains sulphites |