RVWC
Vintage 2022
Vineyard location Hill: 270-320 meters
Grape variety Sangiovese
Form of breeding Spurred cordon
Average age of vines 15 years
Cultural Cure traditional
Method of collection manual selection of the bunches and berries on sorting
tables
Winemaking techniques DestemmingM and soft pressing of the grapes.
Prefermentative cryomaceration. Control of the
fermentation temperature. Maceration on the skins for
about 15 days
Refinement and
maturation
4 months in oak barrels of various capacities
Bottling Drop with compensation in a nitrogen atmosphere
Alcohol content 14.00%
Stop in the bottle 2 months before placing on the market, in
environments with controlled temperature and
humidity
Average annual
production
20.000 bt of 0.75lt
Longevity 2 years
Type of bottle Bordeaux 0.75lt, Magnum 1.500lt
Visual Intense ruby red
Olfactive Fine, fragrant, with notes of cherry and berries
Gustative Velvety harmonic rich in cherry and berries
Food pairing Cold cuts, pasta, roasts, grilled red meats and pork
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