Organoleptic information:
In appearance it is clear with a ruby red colour and shades of pomegranate. It has a delicate perfume with shades of cherry in alcohol, vanilla and spicy undertones. Good crispness and good tannic element.
To be served with:
Grilled and roasted meat, and fowl.
Technical information:
The Sangiovese and Cabernet Sauvignon grapes are picked from the end of September until the first week of October. Fermentation occurs in glass-lined cement vats, keeping the two kinds of grapes separate until malolactic fermentation has occurred. It is then aged for approximately 10 months in barriques and ends with bottle fining for a further 6 months. A limited number of bottles of Roggio are produced (about 2,500) and only in years where the grapes present the best characteristics for production.