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SALLIUS

ROMAGNA
DOC
SANGIOVESE
SUPERIORE

VINIFICATION
Crushing/de-stemming, 15-18 day maceration, with recurrent and regular pumping over into the lap; délestage is also used. Refinement takes place in tonneuax after alcoholic and malolactic fermentation.

GASTRONOMY
It matches game and red meat; it also goes well with medium matured cheeses.

Altitude

230 m. above sea level

Soil

chalky-clayey, with moderate nitrogen and organic supply

Planting density

5,000 /ha

Yield

70 q./ha

Grape

100% Sangiovese

Colour

deep ruby red

Aromas

intense bouquet ranging from scented violet to cassis, supported by tobacco notes after bottle ageing

Taste

dry, sapid, warm, well structured, with soft and long finish

Serving temperature

18 °C

Pouring

open at time of serving

Recommended glass

medium size tulip

Packing

6 bottles x 0.75 l. carton