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Pagurus Riserva, Sangiovese riserva

  • €130,00
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Pagurus Riserva, Sangiovese riserva

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.

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

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.