Caviro Tini Rosato Sangiovese Rubicone 2020
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We encourage growers to produce varieties that appeal to the global markets; we nurture strong production and distribution partnerships; we constantly innovate with regards to products and processes. We trace each step of the process through our integrated supply-chain: from vineyard, to bottle, to your table, to ensure reliable, quality wine, every time (thanks technology!). Our core values are reliable quality, minimised environmental impact, and responsibility.
Surface and altitude: Hills and plains | 0 – 300 m
Soil Type and density: Clay and silt | 4.000 plants/ha
Viticultural technique: Guyot and spurred cordon
Harvest period: End of September to mid-October The grapes that make this wine are harvested in the Romagna area, both by hand and mechanically. They are destemmed, softly crushed, then the skins are kept in contact with the must for 8 to 12 hours. After such process, they are pressed and undergo an 10 day fermentation period at 16-19°C. The wine is then fined for up to 6 months in stainless steel tanks.