Red wines DOC & IGT

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  1. CLIVO DEL RE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2013

    CLIVO DEL RE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2013

    Intense ruby red. Characteristic persistent bouquet. Dry, harmonious taste with the slightly bitter aftertaste typical of the vine species. Serve at 18-20 °C.C

    Grape variety: sangiovese.
    Vineyard: del Monte.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 6 days in the fermentation container.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: Sangiovese superiore remains only 6 months in French Allier barriques in order to preserve its special olfactory sensations of wild fruit, violets, etc.


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  2. GHINEO (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C. RISERVA) - 2012

    GHINEO (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C. RISERVA) - 2012

    Obtained from selected Sangiovese grapes with a yield of around 50/60 quintals per hectare in order to produce a particularly concentrated wine, thanks also to thinning out the bunches. Garnet red. Intense, persistent bouquet with hints of vanilla. On the palate it is strong, dry and with notable tannins that make it age well. Drink with roasts and game. Serve at 20-22°C.

    Grape variety: sangiovese.
    Vineyard: del Monte.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 10 days in the fermentation container.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: for about 24 months in barriques.


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  3. SAMORE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2014

    SAMORE (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C.) - 2014

    Wine obtained from the vine species of the same name in accordance with the estate’s traditions.Aged in oak casks. Ruby red with violet nuances. Characteristic bouquet with a pleasant hint of violets. Dry, keen taste. Particularly suitable with roasts, game and red meat. Ages well. Serve at 18-20°C.



    Grape variety
    : sangiovese.
    Vineyard: del monte.
    Exposure: sud-est.
    Type of soil: medium consistency.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 8 days in the fermentation container.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: in steel recipients for 6 months.

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  4. RUCHETTO DELL'UCCELLINA - RAVENNA ROSSO I.G.T. - 2013

    RUCHETTO DELL'UCCELLINA - RAVENNA ROSSO I.G.T. - 2013

    Obtained by red wine vinification of the pinot noir grape, fairly rare in Romagna and generally used, in other areas, to obtain prestige spumante wines. The choice of maturation in barriques gives this wine perfumes of wood and vanilla which blend with the special perfumes of blackcurrant present in the grapes themselves. Ruby red. Complex bouquet of fruit (blackberries and blackcurrants), vanilla and dried plums. Warm, dry taste with considerable palate-nose persistence. Drink with roasts, game and matured cheeses. Serve at 20-22°C.

    Grape variety: pinot nero.
    Vineyard: della Piana.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: GDCpettinato.
    Strategies of defence: integrated method fully respectful of mankind and the environment..
    N. plants per hectare: 3000.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 8 days in the fermentation container with frequent repassing of the must over the grape dregs.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: in barriques for 10/12 months.

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