RAVENNA IGP

Merlot, Sangiovese and Pinot Noir create Rosso IGP, a perfect balance between body and lightness, intensity and subtlety. An enveloping, fruity and harmonious wine, to discover sip by sip, featuring all the mineral hints and unique, unmistakable herbal scents of the land of the Vena del Gesso of Romagna.

RAVENNA IGP

Merlot, Sangiovese and Pinot Noir create Rosso IGP, a perfect balance between body and lightness, intensity and subtlety. An enveloping, fruity and harmonious wine, to discover sip by sip, featuring all the mineral hints and unique, unmistakable herbal scents of the land of the Vena del Gesso of Romagna.

Technical information

  • 50% Merlot, 30% Sangiovese, 20% Pinot Noir
  • Manual harvest between the last week of September and the first week of October
  • Temperature-controlled fermentation in steel
  • Aged on lees for 6 months, partly in steel and partly in French oak barriques before bottling, followed by 2 months of bottle ageing
  • 13.50% ABV
  • Recommended serving temperature 16-18 °C
PRODUCTION AREA
Casola Valsenio (RA)
VINEYARD ALTITUDE
450 m above sea level - North-East
VINE TRAINING SYSTEM
Single Guyot - Yield: 80 q/ha
SOIL TYPE
Loam

Technical information

  • 50% Merlot, 30% Sangiovese, 20% Pinot Noir
  • Manual harvest between the last week of September and the first week of October
  • Temperature-controlled fermentation in steel
  • Aged on lees for 6 months, partly in steel and partly in French oak barriques before bottling, followed by 2 months of bottle ageing
  • 13.50% ABV
  • Recommended serving temperature 16-18 °C
PRODUCTION AREA
Casola Valsenio (RA)
VINEYARD ALTITUDE
450 m above sea level - North-East
VINE TRAINING SYSTEM
Single Guyot - Yield: 80 q/ha
SOIL TYPE
Loam

Technical information

  • 50% Merlot, 30% Sangiovese, 20% Pinot Noir
  • Manual harvest between the last week of September and the first week of October
  • Temperature-controlled fermentation in steel
  • Aged on lees for 6 months, partly in steel and partly in French oak barriques before bottling, followed by 2 months of bottle ageing
  • 13.50% ABV
  • Recommended serving temperature 16-18 °C
PRODUCTION AREA
Casola Valsenio (RA)
VINEYARD ALTITUDE
450 m above sea level - North-East
VINE TRAINING SYSTEM
Single Guyot - Yield: 80 q/ha
SOIL TYPE
Loam
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