Sangiovese Superiore Riserva 2021

描述

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.

详情

香水

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

颜色

Deep ruby red.

味道

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

服务于：

16 - 18 °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 Superiore Riserva 2021
类型	Red green still
葡萄酒名称	Romagna DOC
年份	2021
容量	0,75 l
酒精度	14.0% 按体积
葡萄品种	85% Sangiovese, 15% Syrah
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-limestone.
栽培系统	Guyot and spurred cordon.
收获	Late September to mid-October. The Sangiovese grapes destined to become Riserva are harvested by hand between mid-September and early October.
发酵温度	25 °C
酿酒工艺	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.
陈酿	Ageing involves malolactic fermentation with selected bacteria, to give softness and elegance to the palate, for a minimum period of twelve months in barriques.