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    SANGIOVESE DEL RUBICONE IGTAS SOON AS THEY ARE HARVESTED, THE GRAPE IS CLEANED AND PRESSED, THEN MOVED INTO LARGE, MODERN VATS WHERe THEY ARE ALLOWED TO FERMENT WITH THE SKINS TO OBTAIN A GREATER INTENSITY OF COLOUR AND PERFUME. DURING FERMENTATION, THE HAT OF THE MARC, WHICH IS FORMED FROM REPASSING, IS FLOODED TO GIVE OXYGEN TO THE MUST. THE NEXT PROCESS INVOLVED DRAWING OFF THE WINE, THAT IS, THE SEPARATION OF THE MARC FROM THE MUST AND THE PASSAGE OF THE MUST IN VATS WHERe THEY ARE PERIODICALLY PASSED IN ORDER THAT THE MUST IS SEPARATED FROM THE DRAGS. THE RESULTING WINE IS THEREFORE READY TO BE FILTERED AND BOTTLE. IDEAL WITH LIGHT MEALS, ROAST MEALS AND GRILLED MEATS.SERVING TEMPERATURE: 16°-18° C.COLOUR: RUBY RED COLOUR WITH PURPLE FLASHES.AROMA: VINOUS AND DELICATE PERFUME.TASTE: DRY AND HARMonIUS WITH SLIGHTLY BITTER AFTERTASTE.ALCOHOL CONTENT: 11% VOL.MATURATION PERIOD: 1-2 YEARPLACE OF PRODUCTION: THE EMILIA ROMAGNA PLAIN, PROVINCES BOLOGNA  &