Grape variety Sangiovese

Vineyards The age reached by our Sangiovese vines, helped by a organic agronomical conduction made possible to obtain agrapes of excellent quality and character. Five hectares, Guyot-trained and planted with 6000 vines per hectare.

Harvest Grapes are harvested at the perfect ripeness. The harvest takes place in the middle of September, in accordance with the conditions of the year and the grapes’ ripeness. Overall yield up to 5000 kg/hectare. Grapes are hand picked.

Winemaking Maceration on the skins with regular pump-over enhances varietals characteristic. Malolactic fermentation completely done. Ageing In large oak barrels for 12 months. Further bottle ageing before sale.

Sensory profile Soft ruby color typical of Sangiovese. The nose is ample and intense with notes of red currant, raspberry, plum, with aromas of leather, liquorice and undergrowth. The palate reveals freshness and elegance, a well balanced tannin with fruitful aromas, helped by large barrels ageing. Ora can be paired with various courses of Romagna’s traditional cuisine: tagliatelle with ragù, sheep and goat cheeses, roasted and grilled meats.

Serving temperature Best served at 16 °C – 18 °C in large glasses which enable you to appreciate SangiovesÈs depth and elegance to the full.

Average production 25,000 bottles.