La Battagliola

Producer: La Battagliola Farm
Name: Sangiovese di Romagna Superiore
Origin: Forli-Cesena, Italy
Land: Medium texture with a high clay presence
Grape: Sangiovese
Yield per hectare: 90 q.li/Ha
Sixth cycle: 2.20 X 0.9
Breeding system: Prune trained vines
Harvest time: Early October
Winemaking: Grapes are de-stemmed and criomacerated at 8 degrees for 24 hours, followed by alcoholic fermentation drawn from natural yeasts at a temperature of 24 degrees for about 15 days.
Refinement: The wine is refined in steel and cement containers for about 8 months before bottling
Bottles produced: Approximately 6,500
Organoleptic description: An intense ruby red wine that opens the nose with archetypal hints of violet, currant and red fruits. A fresh and vibrant taste with a soft and crisp finish typical of Sangiovese Romagna.
Serving temperature: 14-16 degrees
Recommended matches: Pizza, pasta, risotto, medium mature cheese and especially red meats.