Sangiovese Appassimento 2023

描述

Still red, 14.5% ABV, produced by Vigneti Romio (Caviro) in Emilia-Romagna. Sangiovese appassimento, 2023 vintage. A wine that tells the story of Romagna, with a production method that enhances its complexity and richness. The grapes are dried in a drying room for 60 days, then pressed and left in contact with the skins for 80 days. Typical aromas of blackberry and cherry, with a pleasant spicy note. Red color with purple reflections. Complex and rich on the palate, with an acidity balanced by fruity notes of blackberry and vanilla, rounded out by a long and elegant finish.

详情

香水

Typical aromas of blackberry and cherry. Concentrated aroma with a pleasant spicy note.

颜色

Red colour with violet reflections.

味道

The palate is complex, rich, with acidity balanced by fruity notes of blackberry and vanilla, complemented by a long, elegant finish.

服务于：

14 -16 °C.

长寿：

05 - 10 years

醒酒时间：

1 hour

生产者

生产者

Vigneti Romio (Caviro)

来自这个酒庄

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. 阅读更多

Emilia-Romagna

技术规格表

名称	Vigneti Romio Sangiovese Appassimento 2023
类型	Red green still
葡萄酒名称	Rubicone IGT
年份	2023
容量	0,75 l
酒精度	14.5% 按体积
葡萄品种	85% Sangiovese, Uve Rosse
国家	Italy
产地	Emilia-Romagna
供应商	Vigneti Romio (Caviro)
气候	Altitude: 100-300 m. a.s.l.
土壤成分	Clayey
栽培系统	Single Guyot
收获	Late September to mid-October. The grapes selected for this wine are harvested by hand in the hills of Romagna and are dried in the fruttaio for 60 days, then pressed and kept in contact with the skin for 8 0 days.
发酵温度	25-26 ºC
发酵	10 days
酿酒工艺	Fermentation takes place in 100-300 hl tanks at 25-26 °C for 10 days followed by a second malolactic fermentation before storage in stainless steel tanks.
陈酿	At the end of the vinification process this wine contains 15 g/l residual sugar.