Sangiovese di Romagna Superiore is produced mainly with Sangiovese grapes , but sometimes are used also others, for a maximum of 15%.
Treatment: grapes are vinified with the peels macerated for about twenty-one days, with frequent “pumping over” (the must is “turned over, by taking some of it from the base and “pumping it over” the surface, so that colour, tannin and peels substances are extracted faster). After that, the wine is refined first for a year in barrique and in then bottle.
Description: the colour is light ruby red and at the smell one can feel currants, raspberries and plums, with scents of leather and licorice. Taste is fresh and elegant, with tannin nor too strong or too light.
Complement: it matches well with the typical dishes of the region, dishes with ragu, risotto, fresh and aged cheeses, red meats and game.