| Vineyard
area: |
middle
and high hills in the central Romagna area
between Forlì and Faenza. |
| Soil
types: |
Clayey,
usually calcareous. |
| Vines: |
Sangiovese
(various clones) |
| Vineyard
age: |
5-20
years. |
| Viticultural
techniques: |
Spurred
cordon and Guyot. |
| Yield:
|
7
tons per hectare. Production per plant reduced
to 2 kg. |
| Harvest: |
At
optimum ripeness, by hand, in small cases. |
| Wine-making: |
Alcoholic
fermentation in iron tanks at a temperature
between 28° and 32°C; with 15-18
days of contact between must and grape skins;
malolactic fermentation at the end of the
process. |
| Ageing: |
Partly
in pure French oak barriques. |
| Release
date: |
After
1st April of the year following vintage. |
| Alcohol:
|
13%
vol |
