The quality of
Sangiovese from the Romagna region is truly exceptional: rich and
soft aromas are a reflection of the beauty of both the natural
environment and of the farmers who Leonardo so admired during his
visit of 1502.
Sangiovese grapes used for Riserva wines are picked by hand in the second half
of September, after a careful quality check.
Wine-making starts with soft pressing followed by temperature-controlled
fermentation on the skins at 25-30°C. Pumping-over and punching-down
are performed to extract color and allow aromatic components to
develop. Later on, racking is carried out to separate the skins from
the must. Malolactic fermentation is performed to make wine rounder
and smoother on the palate, after which one part of the wine is aged
in wood and the other in stainless-steel tanks for at least two