Umbria IGP Sangiovese

Taste guide

Deep and bright purple red, vinous sensations of sour cherry and fresh red flowers.

The sommelier's advice

In the mouth it is dry with a deep sip. Serve at a temperature of 16 degrees to accompany red pasta, cured meats and semi-mature cheeses.

Recipe and processing

Grapes Sangiovese (100%), Grapes destemmed, crushed and placed in fermentation with inoculation of selected yeasts, in steel fermenters equipped with automated pump-over system and temperature control. Alcoholic fermentation of about ten days with delestage. Blending of the wine carried out after alcoholic and malolactic fermentation. It remains in wood aging for about six months.