1502 Da Vinci in Romagna UVE PORTATE A CESENA SANGIOVESE APPASSIMENTO ROMAGNA DOC

A journey for the senses.

The institutions of Da Cinci always came out of acute observation. In 1502, in Cesena, among the secrets of Romagna, his curiosity was piqued by some grapes hung up to dry with an ingenious system. Today, those same grapes, identical in origin and concentration technique, are the foundation of the exceptional richness of this wine.

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.

Taste the creativity:

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

Serving temperature
18 °C

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

Pairs well with
Horse meat with roast potatoes

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. This aspect of the finale favours persistence when tasting