Sangiovese Superiore - Poggiogirato, derives from organic farming, with a production that amounts to 3,000 bottles.

The grape harvest takes place by hand, and begins in the second decade of September. Regarding the vinification, the Sangiovese grapes of the different clones are harvested together and fermented in blends. Fermentation and subsequent maceration on the skins take place in steel vats at a controlled temperature. The contact of the wine with the skins lasts on average 24 days; malolactic fermentation follows. The refinement is 9 months in tonneaux, 6 months in steel and a minimum of 3 months in bottle.

On the nose it is an explosion of aromas and aromas, from cherry to blackberry, from orange to blueberry, from mint to rosemary, juniper and black pepper. In the glass it expresses all the nuances of Romagna. An exuberant wine whose characteristics and qualities can also be savored alone, or paired with cheeses and meat dishes and important first courses.

Technical information

The Cellar: Poggio Della Dogana