Oriolo

Production area: Podere Terbato, Faenza (RA)
Grape variety: 100% Sangiovese
Soil exposure: southeast
Elevation: 190m a.s.l.
Soil type: calcareous clay
Vineyard planting year: 1990
Vine training system: guyot
Grape harvest: manual in boxes with selection of grape clusters
Vinification: vinified as a red wine with maceration with the skins for about 15 days in cement vats
Malolactic fermentation: carried out spontaneously in concrete
Aging: 16 months in concrete vats
Organoleptic characteristics: ruby red in color; on the nose, hints of jammy plums, violets and blue flowers; on the palate, it releases fresh fruity notes and a robust tannin; on the finish, a savory note.
Storage: cool, dry room, preferably in the dark, and with bottles lying down
Serving temperature: 16/18°C

Food pairing: it pairs well with grilled meat but also with game and braised meats.