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Pagurus, Sangiovese

  • ā‚¬130,00
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Pagurus, Sangiovese

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 Ā°C, and the emergence takes place after a variable period of between 12 and 18 months depending on the marine conditions and the season.

Area of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium. Exposure: South-West.

Fermentation time up to 40 days with maceration on the skins, static clarification and tangential filtration. Aging in concrete barrels for 1 year.

A wine to combine with a structured and lively second course of meat but also with a traditional Romagna risotto. Serving temperature: 16-18 Ā°C