Rosso d'Italia

Red wine according to Leonardo: the fragrances of the perfect grapes, a consistent taste, well-balanced and as universally pleasant as the fruit itself. The grapes are harvested mechanically or manually and then vinified in red, in the period from the beginning of September until mid-October. In vinification, destemming is carried out followed by a complete maceration on the skins, followed by a slight pressing. Fermentation takes place at a controlled temperature of 24°C-26°C followed by pumping-over and delestage to favor the dissolution of the anthocyanins and the rounding of the tannins, leaving a pleasant and persistent fruitiness. After the first racking, selected bacteria are inoculated to carry out malolactic fermentation. Ageing until March in temperature-controlled vats.

Classification

Rosso d'Italia

Grapes

Sangiovese 80% and other red grapes

Production area

The best Italian viticultural areas.

It has a bright ruby red color.

On the nose it presents a beautiful intensity, and is characterized by fruity notes of ripe cherry and wild berries, followed by slight vegetal notes.

When tasted, a good freshness emerges with soft and enveloping tannins leading to a pleasant and fruity finish.

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