Vigneti Romio (Caviro)
Sangiovese Superiore Riserva 2022
| Denomination | DOC Romagna Sangiovese Superiore Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 85% Sangiovese, 15% Syrah |
| Aging | Minimum ageing of twelve months in barriques, with malolactic fermentation using selected bacteria. |
- Appellation: Romagna Sangiovese Superiore Riserva 2022, still red wine
- Grape varieties and origin: Sangiovese and Syrah, Romagna hills, clay-limestone soil
- Winemaking: Manual harvesting, fermentation at 25 °C with pump-overs and délestage
- Ageing: Malolactic fermentation and at least 12 months in barriques
- Pairings: Perfect with game and grilled red meats; 96 points from Luca Maroni
Description
What type of wine it is
The Vigneti Romio Sangiovese Superiore Riserva from the Vigneti Romio winery is a full-bodied still red wine, an authentic expression of Emilia-Romagna. This excellent blend of Sangiovese and Syrah falls under the renowned Romagna designation, offering a structured and complex sensory profile. In the glass, it offers clear notes of cherry and blackberry, enriched by delicate sweet notes of vanilla and spices resulting from the maturation process. On the palate, it is very enveloping, characterised by a solid structure and balanced acidity that accompany the tasting towards an elegant, long, and warm finish. It is a wine of great character, perfect for enhancing flavourful dishes such as game and grilled red meats.
Origin
The grapes used for this label are grown on the picturesque hills of Romagna, within an area with a deep-rooted winemaking tradition. The rows extend at an altitude of between one hundred and three hundred metres above sea level, cultivated using Guyot and spurred cordon training systems. The unique clay-limestone soil of these areas promotes complete and optimal phenolic ripening, a crucial element in giving the wine its solid taste structure and distinct chromatic intensity. All vineyard management is based on rigorous organic practices, aimed at protecting the local ecosystem and ensuring maximum territorial fidelity in the final product.
How it is produced
Production begins with a careful manual harvest conducted between late September and mid-October, immediately followed by the delicate stages of destemming and soft pressing. Alcoholic fermentation takes place at a controlled temperature of twenty-five degrees Celsius, accompanied by frequent pump-overs and délestage on the skins to maximise the extraction of pigments and aromatic compounds. Subsequently, the wine undergoes malolactic fermentation triggered by selected bacteria, a fundamental step for harmonising the taste profile. The process concludes with ageing in barrels for a minimum of twelve months, which stabilises the organoleptic profile and ensures an excellent and noble capacity for evolution over time.
History and interesting facts
The Vigneti Romio project was born from the experience of Caviro to enhance the authentic winemaking tradition of Emilia-Romagna, combining organic viticulture with modern production processes. This prestigious label embodies the soul of the region, with its roots in hills of prized clay-limestone soil. Awarded an exceptional rating of ninety-six points by Luca Maroni, the wine skilfully combines history and innovation. Ageing ensures a noble evolution, enhancing its natural longevity for a memorable tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
Every bottle conveys the history of Romagna, just like the wine it contains. The nature of this humble region, doting mother to all the varietals in this collection, is expressed through the archetypes of local culture depicted on the labels, each paired with the wine that best represents it. Read more
| Name | Vigneti Romio Sangiovese Superiore Riserva 2022 |
|---|---|
| Type | Red green still |
| Denomination | Romagna DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 85% Sangiovese, 15% Syrah |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Vigneti Romio (Caviro) |
| Story | History and interesting facts The Vigneti Romio project was born from the experience of Caviro to enhance the authentic winemaking tradition of Emilia-Romagna, combining organic viticulture with modern production processes. This prestigious label embodies the soul of the region, with its roots in hills of prized clay-limestone soil. Awarded an exceptional rating of ninety-six points by Luca Maroni, the wine skilfully combines history and innovation. Ageing ensures a noble evolution, enhancing its natural longevity for a memorable tasting experience. |
| Origin | Romagna Hills (Emilia-Romagna), Italy |
| Soil composition | Clay-limestone |
| Cultivation system | Guyot and spurred cordon |
| Plants per hectare | Three thousand five hundred |
| Harvest | From late September to mid-October; for Sangiovese intended for the reserve, between mid-September and the beginning of October. |
| Fermentation temperature | 25 degrees Celsius |
| Production technique | Red wine vinification with destemming, soft pressing and temperature-controlled fermentation (25 °C), with frequent pump-overs and délestage on the skins; malolactic fermentation with selected bacteria; minimum ageing of twelve months in barriques. |
| Wine making | Red wine vinification with destemming and gentle pressing; fermentation at a controlled temperature (25 °C) with frequent pump-overs and délestage on the skins; followed by malolactic fermentation with selected bacteria and a minimum of twelve months' ageing in barriques. |
| Aging | Minimum ageing of twelve months in barriques, with malolactic fermentation using selected bacteria. |
| Allergens | Contains sulphites |