Tini Sangiovese Rubicone IGT 2020 (Italy)
- Ripe cherry
- Blackberry
- Fresh
- Playful
Ruby red, with purple hues. Very typical fruitiness, given by aromas of ripe cherry and blackberry. Perfect balance between body and freshness. Fine, but playful on the palate and persistent.
85% Sangiovese grown in Romagna on hills and plains.
The grapes that make this wine are harvested in the Romagna area, both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. The wine is kept in contact with the skins for 8 to 10 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for 3 to 6 months in stainless steel tanks.
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Tini Sangiovese Rubicone IGT 2020 (Italy)
Tini Sangiovese Rubicone IGT 2020 (Italy)
- Ripe cherry
- Blackberry
- Fresh
- Playful
Ruby red, with purple hues. Very typical fruitiness, given by aromas of ripe cherry and blackberry. Perfect balance between body and freshness. Fine, but playful on the palate and persistent.
85% Sangiovese grown in Romagna on hills and plains.
The grapes that make this wine are harvested in the Romagna area, both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. The wine is kept in contact with the skins for 8 to 10 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for 3 to 6 months in stainless steel tanks.
Original: $69.13
-65%$69.13
$24.20Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Ripe cherry
- Blackberry
- Fresh
- Playful
Ruby red, with purple hues. Very typical fruitiness, given by aromas of ripe cherry and blackberry. Perfect balance between body and freshness. Fine, but playful on the palate and persistent.
85% Sangiovese grown in Romagna on hills and plains.
The grapes that make this wine are harvested in the Romagna area, both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. The wine is kept in contact with the skins for 8 to 10 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for 3 to 6 months in stainless steel tanks.
