Sangiovese Superiore Riserva 2021

Description

Still red Romagna DOC, 14% ABV, produced by Vigneti Romio (Caviro). Blend of 85% Sangiovese and 15% Syrah, 2021 vintage. A wine that tells the story of Romagna, with typical aromas of cherry and blackberry, followed by sweet vanilla and spicy notes. Aged for at least twelve months in barrique. On the palate, it is very complex and enveloping, with balanced acidity leading to a long, elegant, and warm finish. Ideal with game dishes and flavorful grilled or spit-roasted red meats.

Details

Perfume

Typical hints of cherry and blackberry followed by sweet vanilla and spicy notes.

Color

Deep ruby red.

Taste

Very complex and enveloping with a balanced acidity. This complexity and structure lead to a long, elegant, warm finish.

Serve at:

16 - 18 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

Producer

Vigneti Romio (Caviro)

From this winery

For the Romio line, Caviro has meticulously selected highly-regarded vine growers from Romagna and the finest grape varieties of the region, trusting in the winemakers that combine the most modern production processes and equipment with the experience gained over many generations.

Every bottle conveys the history of Romagna, just like the wine it contains. The nature of this humble region, doting mother to all the varietals in this collection, is expressed through the archetypes of local culture depicted on the labels, each paired with the wine that best represents it. Read more

Emilia-Romagna

Technical Sheet

Name	Vigneti Romio Sangiovese Superiore Riserva 2021
Type	Red green still
Denomination	Romagna DOC
Vintage	2021
Size	0,75 l
Alcohol content	14.0% by volume
Grape varieties	85% Sangiovese, 15% Syrah
Country	Italy
Region	Emilia-Romagna
Vendor	Vigneti Romio (Caviro)
Climate	Altitude: 100-300 m. a.s.l.
Soil composition	Clayey-limestone.
Cultivation system	Guyot and spurred cordon.
Plants per hectare	3,500
Harvest	Late September to mid-October. The Sangiovese grapes destined to become Riserva are harvested by hand between mid-September and early October.
Fermentation temperature	25 °C
Wine making	Red vinification involves destemming, soft pressing and fermentation at a controlled temperature of 25 °C, followed by frequent pumping-over and delestage on the skins to promote dissolution of the anthocyanidic compounds.
Aging	Ageing involves malolactic fermentation with selected bacteria, to give softness and elegance to the palate, for a minimum period of twelve months in barriques.
Allergens	Contains sulphites