Tre Rocche Romagna Sangiovese Superiore DOC
| sangiovese_tre_rocche.pdf |
Classification: Sangiovese Superiore DOC
Variety: 100% Sangiovese (big berry and oval shaped)
Altitude: 300m a.s.l.
Exposure: South/ South- East
Soil: Clayey, calcareous, sulphureous and sandy
Training method: Cordon spur, short pruning and summer thinning
Yield: 2 kg per plant
Harvesting: harvesting by hand last week of September and first week of October
Vinification and Maturing: after de-stemming soft crushing the grapes they are fermented for 15 days at controlled temperature. The malolactic fermentation happens in big oak casks followed by a 1 month refinement in bottles.
Alcohol: 13%
Organoleptic characteristics: nice purple garnet red color introducing pomegranate and violet flavors; the palate is dry, mellow and smooth, backed by the right tannins.
Serve with: pasta, meats, fish soup, anchovy and sardine.
Serving temperature: 65°-68°F
Variety: 100% Sangiovese (big berry and oval shaped)
Altitude: 300m a.s.l.
Exposure: South/ South- East
Soil: Clayey, calcareous, sulphureous and sandy
Training method: Cordon spur, short pruning and summer thinning
Yield: 2 kg per plant
Harvesting: harvesting by hand last week of September and first week of October
Vinification and Maturing: after de-stemming soft crushing the grapes they are fermented for 15 days at controlled temperature. The malolactic fermentation happens in big oak casks followed by a 1 month refinement in bottles.
Alcohol: 13%
Organoleptic characteristics: nice purple garnet red color introducing pomegranate and violet flavors; the palate is dry, mellow and smooth, backed by the right tannins.
Serve with: pasta, meats, fish soup, anchovy and sardine.
Serving temperature: 65°-68°F