Pagurus Sangiovese
€
Ruby red with violet hues. Vinous, with notes of violets and red fruits. Dry, harmonious, slightly tannic, with a pleasantly bitter aftertaste.
Romagna DOP Sangiovese Superiore
100% Sangiovese
15%vol
"The bottles are stowed under the Adriatic sea bottom at a depth of 25-30 meters in stainless steel cages containing from 60 to 100 pieces each. Because of the isobar the temperature remain constant at around 10-13° C, and the emergence takes place after a period between 6 and 12-18 months, according to season and sea conditions. "
Romagna’s Chalk Vein area, clayey medium-texture soil rich in limestone and potassium. Exposure: South-West.
In the baskets of metal wire mesh galvanized which allow the passage of water.
The grapes undergo a crushing and then are fermented at a controlled temperature (26-28°C), in stainless steel tanks with maceration that lasts for 10 days. Then the wine is separated from dregs, and stored in the basement until bottling.
In vitreous cement tanks for about nine months. The bottles are stowed under the Adriatic sea bottom at a depth of 25-30 meters in stainless steel cages containing from 60 to 100 pieces each. Because of the isobar the temperature remain constant at around 10/13° C, and the emergence takes place after a period between 6 and 12/18 months, according to season and sea conditions.
Typical meditation wine, goes well with pasta dishes with meat sauce, red meat that is grilled and stewed whole game in general. Serving temperature: 16-18°C
“The ageing under water confers the product harmony, roundness of taste and kindness. The wine, although pretty young, has a flavor that gently covers the acidity, typical of recent vintages and, at the same time, brightens up types of wines that hardly reserve big surprises. The alcohol content does not burdens it, it conferms indeed a certain structure.”
“As I tasted them I immediately decided to insert them in the wine list Club. A true and unexpected surprise, especially from so little known wines, in which I personally saw a great potentiality.”
“I expected a tasting without surprises: I was agreeably wrong”
“An experienced sommelier with an international background such as Micol Abbondanza prompted me to taste these wines, and I have to confirm my esteem on him”
“I tasted the wines of Tenuta Del Paguro during an event in
Marina di Ravenna and in my restaurant too, and I found them
exceptional.”
You can authenticate your Tenuta del Paguro bottle, entering the handwritten number on the certificate you can find inside the wooden box.
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This bottle has been submerged the 25/07/2010
at a depth of 25mt