ROMETTA: Sangiovese IGT Rubicone
|Type||Red, Medium-Bodied and Elegant|
|Country/Region||Italy, Emilia Romagna|
|Food pairing||Pappardelle with chorizo sauce, charcuteries and light cheeses.|
Description: Flowery, roses, violets and potpourri, as well as blackcurrant and berry fruits with notes of spices. The palate is pleasant, vinous and intense, combined with a lively and velvety dry finish and with spicy notes of black pepper.
Food Match: Pappardelle with chorizo sauce, charcuteries and light cheses.
Vineyard: AREA␉Hills between Forlì and Faenza (Romagna region) HEIGHT␉Da 100 a 400 m SOIL TYPE␉Medium soil, clay EXPOSURE ␉South East YIELD␉4,500 plants/Ha VITICULTURAL TECHNIQUE␉spurred cordon and Guyot YIELD␉12,000 Kg./Ha HARVEST PERIOD ␉Second half of September TYPE OF HARVEST␉By hand in small cases.
Vinification: After traditional pressing, the juice goes in the fermentation tank with a capacity of 200/600 litres. The temperature for the fermentation is around 24-26°C and it goes on for 10 days. The wine stays in contact with the skins for 8 days and after the malolactic fermentation, it is stored in a tank. This preserves all primary fruit aromas keeping the wine fragrant with an appealing nose.