Le Morine Romagna Sangiovese Superiore DOC

Fatorria Monticino


Red; 2012; Region: Romagna

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Le Morine Romagna Sangiovese Superiore DOC Fatorria Monticino


S$ 65.00

Grape Varietal : Sangiovese

Red; 2012; Region: Romagna

Alcohol Content: 14.5%
Barrel Aging: New and old French barrels for 12 months
Bottle Aging: 6 Months
Soil Type: Presence of clays more or less evolved (gray-brick, red opaque) and sands
Serving Temp: 18 °C

The grapes are harvested by hand and placed in small boxes are taken to the cellar, where they are immediately de-stemmed and crushed. The juice together with the skins are fermented in stainless steel vats, using the temperature control. The maceration is long, usually lasts three weeks, to be able to extract the full potential from the skins. After racking, stop in French oak barrels of first and second passage for a minimum of 12 months and then another 6 months of aging in bottle.

Tasting Notes

Opening of fruit in alcohol and herbs. It is intense with small stretch and minerals with a remarkable persistence . The aromas emerging expenses, are drawn with great precision , the plot of sensation gets more intriguing by memories of red fruit . Small red berries mingle with flavors of wild strawberries mottled by eucalyptus.

The taste left on the palat is important, keeping qualities of the fullness of the body, showing great agility and balance. The acidity tickles the palate and paints a fresco where tannin and flavor alternate masterfully . The persistence in the mouth is incredible returns in the form of espresso and mint. A wine that is not afraid of a long aging complex , which deserves to be drunk on special occasions.

Aromas of ripe plums , blackberries, black cherries , hints of raspberry , cherries, irises, roses, withered violets , spices , eucalyptus, thyme , cocoa, graphite.

Food Pairing:

Meat dishes , roasted and processed fillets with herbs , hard cheese hard cheese , baked pasta with meat sauce, braised meats, stews and succulent meats.