Vigneti Romio (Caviro)
Vigneti Romio Sangiovese Superiore Riserva 2021
| Denomination | Romagna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% 按体积 |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 85% Sangiovese, 15% Syrah |
| 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. |
奖项
-
2021
96/100
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详情
香水
颜色
味道
服务于：
16 - 18 °C.
长寿：
05 - 10 years
醒酒时间：
1 hour
搭配
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
| Name | Vigneti Romio Sangiovese Superiore Riserva 2021 |
|---|---|
| Type | Red green still |
| Denomination | Romagna DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% 按体积 |
| 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 a 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 favour the dissolution of 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 |