Description
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The birth of ‘Vittorio’ begins with the manual harvesting of the Sangiovese grapes at the end of September, when ripening has reached its peak.
This is followed by delicate destemming and pressing and fermentation at controlled temperatures of 26-28C in stainless steel tanks, preserving the aromatic integrity of the fruit.
A prolonged 30-day maceration on the skins allows for the meticulous extraction of color, taini and phenolic compounds, while the malolactic fermentation rounds out the acidity.
The refinement takes place in French and Slavonian oak toeau for 30 months, a period during which the wine acquires complexity, structure and an unmistakable character.
‘Vittorio’ originates from the hills of Mazzolano in Riolo Terme, province of Ravea.
Here, since 1998, 2.5 hectares dedicated to Sangiovese have extended, located at an ideal altitude of 150-230 meters and benefiting from a western exposure.
This unique terroir, in the heart of the Romagnola chalk vein area, has medium-textured clay soils, enriched with nutritional elements such as limestone and potassium, which contribute to the richness and finesse of the wine.
Every sip of ‘Vittorio’ is a tribute to this extraordinary terrain, enclosing the essence of a historic wine landscape and the passion of generations of winemakers.
Full name: | Victor |
Name: | Romagna DOP Sangiovese Superiore Reserve |
Grape variety: | Sangiovese |
Plant density: | 3700/hectare |
Aua production: | 2000 Bottles |
Alcohol content: | 14.5% VOL |
Visual exam: | Dark ruby red color |
Olfactory examination: | Vinous aroma, with hints of violet and spices |
Taste test: | Dry, harmonious flavour, with powerful and refined Taino |
Service temperature: | 16-18°C |
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