Vigneti Romio (Caviro)
Sangiovese Superiore Riserva 2021
| Denomination | DOC Romagna Sangiovese Superiore Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 85% Sangiovese, 15% Syrah |
| Aging | Minimum ageing of twelve months in barrique, with malolactic fermentation using selected bacteria. |
- Name and classification: Romagna DOC Riserva 2021, still red wine, 14% vol
- Grape variety: 85% Sangiovese and 15% Syrah for structure and typical Romagna character
- Aroma and taste: hints of cherry and blackberry, notes of vanilla and spices; long, warm and elegant finish
- Ageing and serving: matured for 12 months in barrique; decant for 1 hour, serve at 16-18 °C
- Pairings and awards: ideal with game and red meats; rated 96/100 by Luca Maroni
Description
What kind of wine it is
Vigneti Romio Sangiovese Superiore Riserva is a still red wine of great depth, an authentic expression of Romagna Sangiovese Superiore Riserva. Made from a blend of Sangiovese and Syrah, it stands out for its complex sensory profile with aromas of cherry, blackberry and delicate hints of vanilla. On the palate, it offers an enveloping texture and balanced acidity that lead to a long, warm finish, perfect for pairing with game and grilled red meats.
Where it comes from
The grapes are grown on the hills of Romagna, in an area with a deep winemaking identity. The Vigneti Romio vineyards stretch between one hundred and three hundred metres above sea level, cultivated using Guyot and spur cordon training systems. The nature of the clay-limestone soil encourages complete phenolic ripening, giving the wine a solid structure and pronounced colour intensity. The agronomic management follows organic and sustainable practices, protecting the local ecosystem.
How it is produced
Production begins with manual harvesting, followed by destemming and gentle pressing. Fermentation at a controlled temperature takes place at twenty-five degrees, with pumping over and délestage aimed at optimal colour extraction. This is followed by malolactic fermentation, which harmonises the wine's structure before maturation in barrels for at least twelve months. It is recommended to decant for one hour to allow the bouquet to fully express itself.
History and Curiosities
The Vigneti Romio project was born from Caviro's experience to enhance the authentic tradition of Emilia-Romagna, combining organic viticulture with modern production processes. This Romagna DOC Riserva 2021 vintage embodies the winemaking soul of the region, with roots sunk deep into hills of prized clay-limestone soil. Awarded 96 points by Luca Maroni, the wine matures for at least twelve months in barrique, an essential stage that enhances its natural longevity, ensuring a noble evolution and a consistently memorable tasting experience.
Awards
-
2021
96/100
One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
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
| 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) |
| Story | History and Curiosities The Vigneti Romio project was born from Caviro's experience to enhance the authentic tradition of Emilia-Romagna, combining organic viticulture with modern production processes. This Romagna DOC Riserva 2021 vintage embodies the winemaking soul of the region, with roots sunk deep into hills of prized clay-limestone soil. Awarded 96 points by Luca Maroni, the wine matures for at least twelve months in barrique, an essential stage that enhances its natural longevity, ensuring a noble evolution and a consistently memorable tasting experience. |
| Origin | Romagna (Emilia-Romagna), Italy |
| Soil composition | Clay-limestone |
| Cultivation system | Guyot and spurred cordon |
| Plants per hectare | 3500 |
| Harvest | From late September to mid-October; for the Sangiovese destined for the reserve between mid-September and early October |
| Fermentation temperature | 25 °C |
| Production technique | Vinification in red with destemming, gentle pressing and fermentation at controlled temperature (25 °C), with frequent pumping over and délestage on the skins; malolactic fermentation with selected bacteria; minimum ageing of twelve months in barrique. |
| Wine making | Red vinification with destemming, gentle pressing and fermentation at a controlled temperature (25°C), with frequent pumping over and délestage on the skins; followed by malolactic fermentation with selected bacteria and a minimum ageing of twelve months in barriques. |
| Aging | Minimum ageing of twelve months in barrique, with malolactic fermentation using selected bacteria. |
| Allergens | Contains sulphites |