Nero di Predappio Forlì Rosso IGT
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Classification: Forlì Rosso IGT
Variety: 60% Refosco Terrano, 40% Sangiovese
Altitude: 400m a.s.l.
Exposure: South/South-East
Soil: Clayey, calcareous and sulphureous
Training method: Cordon Spur, short pruning and summer thinning
Harvest: Harvesting by hand, in the second week of October for Refosco and at the end of September for the Sangiovese.
Vinification and Maturing: Soft de-stemming and crushing of the grapes. Fermentation for 20 days at controlled temperature.Malolactic fermentation, matured for 9 months in barriques followed by 3 months refining in the bottle.
Alcohol: 14%
Organoleptic characteristics: Shadowy ruby red color toughened by the oak; on the nose dried fruit, violet and light morel. The palate is dry yet smooth, supported by a lively sweet oak aftertaste given by the barrique.
Serve with: Pasta, roasted or grilled meat, seasoned cheese like pecorino or parmigiano.
Serving temperature: 65 - 68°F
Variety: 60% Refosco Terrano, 40% Sangiovese
Altitude: 400m a.s.l.
Exposure: South/South-East
Soil: Clayey, calcareous and sulphureous
Training method: Cordon Spur, short pruning and summer thinning
Harvest: Harvesting by hand, in the second week of October for Refosco and at the end of September for the Sangiovese.
Vinification and Maturing: Soft de-stemming and crushing of the grapes. Fermentation for 20 days at controlled temperature.Malolactic fermentation, matured for 9 months in barriques followed by 3 months refining in the bottle.
Alcohol: 14%
Organoleptic characteristics: Shadowy ruby red color toughened by the oak; on the nose dried fruit, violet and light morel. The palate is dry yet smooth, supported by a lively sweet oak aftertaste given by the barrique.
Serve with: Pasta, roasted or grilled meat, seasoned cheese like pecorino or parmigiano.
Serving temperature: 65 - 68°F