Region: Emilia-Romagna Vine: Sangiovese Alcohol: 13% Volume: 750ml Sugar: 2-5g / L Acidity: 5-6g / L Serve Temperature: 18°C
Our friend outside of Bologna helped us with this, together with sommeliers and mixologists. We wanted the perfect Pizza Wine.
What we got back was a Sangiovese, handpicked in early September when complete ripening is reached and then refined for 6 months.
But you don't care about our fancy production process. The silver lining here is that this taste great pairing it with pizza.
Medium bodied and vibrant red in colour, it's full of sour cherry and forest fruit flavours with a spicy aftertaste.
Grapes are picked once the complete ripening is reached, usually in the second week of September. The maceration lasts 7 days at controlled temperature of 25°C. The wine is then refined for 6 months in steel tanks before bottling.
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