Romagna Sangiovese Appassimento 2021

描述

Still red wine from Emilia-Romagna, 14.5% ABV, 100% Sangiovese, produced by Terre Cevico. 0.75 L bottle, 2021 vintage. A Sangiovese born from a passion for Romagna, with a drying process that concentrates its aromas and flavors. The carefully selected Sangiovese grapes are destemmed and delicately pressed in a stainless steel tank. This is followed by three weeks of maceration and fermentation until the sugars and alcohol balance is achieved. It offers delicate notes of violet and morello cherry. Intense red color with purple highlights. On the palate, it is dry and engaging, harmonious and slightly tannic.

详情

香水

Delicate notes of violet and morello cherry.

颜色

Deep red with violet hues.

味道

Dry, eveloping, and slightly tannic on the palate.

服务于：

16 - 18 °C.

长寿：

10 - 15 years

醒酒时间：

1 hour

生产者

生产者

Terre Cevico

来自这个酒庄

• 创办年份: 1963
• 酿酒师: Pierluigi Zama
• 生产的瓶子: 10.000.000
• 公顷: 6.300

Terre Cevico was founded, as a cooperative, in 1963, producing wine from grapes grown by its members throughout Romagna.

In the 1960s and ’70s Terre Cevico began trading its wine, exclusively in bulk. A step forward, in the ’80s and ’90s, was that of selling in standard and larger-size bottles. Since 2000, in line with feedback from the market, Terre Cevico has started to produce and package wines in cartons and bottles for the HORECA channel.

Today Terre Cevico is a Group that operates principally in Emilia Romagna, but also with its own wineries in Veneto and Puglia. Terre Cevico’s wines are present in 69 countries around the world, especially in, Japan, Russia, Sweden, United States, Great Britain and Vietnam, with a consolidated group turnover of 196,7 million Euros. 阅读更多

Emilia-Romagna

技术规格表

名称	Terre Cevico Romagna Sangiovese Appassimento 2021
类型	Red still
葡萄酒名称	Romagna DOC
年份	2021
容量	0,75 l
酒精度	14.5% 按体积
葡萄品种	100% Sangiovese
国家	Italy
产地	Emilia-Romagna
供应商	Terre Cevico
产地	Hills of the Romagna area.
酿酒工艺	Carefully selected Sangiovese grapes are destemmed and gently crushed in steel tanks. This is followed by a 3-week maceration and fermentation until the balance between sugars and alcohol is reached.