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Red wine from sustainable farming
Imola (BO) - Romagna - Italy
Intense ruby red.
Complex bouquet of cherry jam, plum chutney, floral notes with hints of tobacco and chocolate
Great structure and intensity, balanced by an outstanding acidity. Round and smooth finish, with a long peppery aftertaste.
Out of stock
VINO DEL TRIBUNO
2016 attestato di Gran Merito
GUIDA AIS EMILIA ROMAGNA DA BERE
2016 6 Acini con menzione di eccellenza
CONCOURS MONDIAL DE BRUXELLES
2017 medaglia d’argento
|Name complete||Le Armi|
|Denomination||Romagna Sangiovese Riserva|
|Training system||Spurred cordon|
|Yeld per hectare||45 quintals|
|Annual production||2250 bottles|
|Alcohol content||15% VOL|
|Total acidity||7,1 g/l|
|Sugar residue||2,0 g/l|
|Service temperature||Optimal at 18°C|
Le Armi is a solid red wine produced by the manual harvest of Sangiovese grapes, which are usually performed through the end of september, after an accurate work of reduction of the grapes
The grapes, under the organic certification scheme, are exclusively grown into the best vineyards of the property “Palazzona di Maggio” in San Pietro di Ozzano into the Doc Colli di Imola zone.
Le Armi is a wine with great structure and complexity suitable for a long aging in bottle for 10 and up to15 year.
The Sangiovese vineyards of “Palazzona di Maggio” were planted in 2005 and 2006 with a density of 5,500 plants per hectare.
The surface is about 5 hectares and the land formed by sand, silt and alluvial clays.
The grapes comes from podere Poggio and podere Quercia from 80 to 170 meters above sea level.
The favorable microclimate with a high thermal excursion and excellent ventilation even in summer, allows us to obtain high quality grapes and complex wine with good acidity and freshness.
The process of vinification of the Le Armi involves a temperature-controlled fermentation with frequent pumping over and a subsequent post-fermentation long skin maceration.
The maturation takes places for 24-30 months into tonneaux oak barrels (500 Lt).
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