The bottles are stowed on the seabed of the Adriatic sea at a depth of 25/30 meters in stainless steel cages. Thanks to the isobar, the temperature is constant around 10/13 °C, and the emergence takes place after a variable period of between 12 and 18 months depending on the marine conditions and the season.
Nature of the soil
Area of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium.
The grapes undergo a destemming-crushing and are fermented, at a controlled temperature (25-26 ° C), in stainless steel tanks with maceration on the skins that lasts for 30 days and simultaneous malolactic fermentation. Then the wine is separated from the exhausted marc and placed in 500-liter oak barrels Aging: in French and Slavonian oak tonneau for 30 months
It goes well with appetizers based on cured meats, red meat dishes, mixed and grilled roasts, dry or stuffed pasta first courses with meat and tomato sauces, also suitable for dishes such as braised meat, feathered game and guinea fowl.
The intense red color, with a touch of garnet, shines with its vivacity, reminding the taster of the pounding heart of a great Sangiovese di Romagna. The expectations are not betrayed on the nose where the small spicy notes are accompanied by a plateau of dried fruits such as plum and date, all in total synergy with the tertiary scents, which flow into the balsamic accompanied by ginger and tamarind. At the sip the drink does not betray: a large, rich and fine volume intersects with a well-defined and spherical tannic texture, almost forged in its elegance during the underwater refining process, by the harmonic currents, which determined its embellishment.
A wine to combine with a structured and lively second course of meat but also with a traditional Romagna risotto. An overwhelming and surprising wine with a great evolution well balanced by the verticality of hardness, the trademark of Tenuta del Paguro's wines in underwater evolution.