1502 Da Vinci in Romagna Sangiovese Appassimento 2021

Awards and Recognitions

2021 Yearbook of the Best Italian Wines by Luca Maroni – 99 points

Varietals : 100% Sangiovese

Area of production

Castrocaro Terme, Predappio, Bertinoro

Classification : Romagna DOC

How it is made

The Sangiovese grapes designated for drying are picked by hand into crates, around the middle of September, after careful selection and quality checks. Then the grapes are left to dry in a fruit cellar with controlled temperature and humidity, for at least sixty days. After the grapes are lightly pressed, fermentation is temperature-controlled at 25°C, complete with skins. Pumping over and punching down processes are performed to help the colour to dissolve and the aromas to develop. Then racking is used to separate the skins from the wine must. Malolactic fermentation is carried out as part of the aging process, in order to make the wine rounder and softer on the palate. Then, some of the wine is put in barriques for a minumim of nine months.

Vinification

The temperature, humidity, ventilation and loss of weight in the grapes is constantly monitored during the drying process. This is followed by temperature-controlled fermentation at 26°C with the introduction of selected cultures.

Aging

10-12 months in French and American oak barriques

Colour

It shows an intense red color with hues that verge on ruby.

Aromas of spices

An initial impact of ripe fruit, which then turns into a pleasingly sweet vanilla, before finishing with notes of spice and tobacc0

Main aromas

Its acidity, combined with the softness of the tannins, which are rounded out by the aging process in wood, brings out the ripe fruit flavours of this wine.

Serving temperature

18 °C This aspect of the finale favours persistence when tasting.