Emilia-Romagna
Sangiovese
13.5%
.
.
The Sangiovese grapes are fermented in temperature controlled stainless steel tanks. The contact of the wine with the skins lasts an average of 14 days, followed by the malolactic fermentation.
Minimum 6 months in stainless steel tanks and a minimum of 3
months in the bottle.
- Pandolfa