The must is left on the skins for 4-8 days. It is then placed in special tanks where fermentation is completed in 8-10 days at 25°-30°C. Only in stainless steel
- Emilia Romagna, Italy
Method & Production
This very easy drinking red has typical sangiovese character, the fruit shown to the max as this wine spends no time in oak. Ripe cherry and red fruit, with a touch of flowers and spice. Well balanced, fleshy, quaffable.
Great on its own, even better with tomato based pastas, panzanella and roasted meats.