Grape Varieties: 100% small-berried Sangiovese of Romagna biotype, organically cultivated.
Alcohol by volume (ABV): 14,5%
Serving temperature: 16°C
Harvesting: First selection on the vines of the grapes don't destinated to reserve. Handpicked harvest of the grapes in small boxes on full maturation after a light thinning.
Winemaking Techniques: Natural fermentation of must and skins in controlled temperature steel tanks. Daily handmade remounts respectfull of skins compactness. Soft pressed of the marcs
Ageing: the wine is aged in steel tanks and in the bottle for at least 12 months;In the glass, this wine shines with a lively ruby red, quite transparent. Its aromas are fine and elegant, with flowers, such as viola, and crunchy red fruits, such as sour cherries and marasca cherries.
It features spicy notes of of cinnamon and cloves, balsamic notes of carob and a surprising blood note.
On the palate it is young, dynamic, with a beautiful freshness, backed by a present tannin, dense and sweet. It is a full-bodied wine, with a lingering finish showcasing floral notes: it invites you to drink it.
This wine is enhanced in combination with food, and perfectly matches meats and important first courses.
Tips: lonzino meat with chestnuts and red fruits, tagliatelle with Romagna ragù sauce.
Grape Varieties: 100% small-berried Sangiovese of Romagna biotype, organically cultivated.
Alcohol by volume (ABV): 14%
Serving temperature: 16°C
Harvesting: Last selection on the vines of the grapes destinated to the reserve. Handpicked slightly late harvest of the grapes in small boxes.
Winemaking Techniques: Natural fermentation of must and skins in controlled temperature steel tanks. Daily handmade remounts respectfull of skins compactness and lightly maceration at the end of fermentation. Soft pressed of the marcs
Ageing: the wine is initially aged in steel tanks for about 3 months, followed by a period of at least 24 months in oak barrels of 10 or 15 hectoliters and in the bottle.
A deep and almost impenetrable ruby red color fills the glass. An inviting bouquet is created by complex and exciting aromas, such as cherries in spirit, dried flowers, enamel, wax, eucalyptus, bark, humus and woody notes.
The first sip greets you with a full, intense, warm, soft body, integrated with a beautiful, dense and elegant tannin.
Its lengthy and engaging palate finishes with fruity and balsamic notes.
Thick and gastronomic wine, it goes very well with elaborate dishes: BBQ ribs, beef steak with porcini mushrooms, stews and game (pheasant, hare, wild boar).
Corte San Ruffillo is an organic agritourism company of about 430 hectares on the Tuscan-Romagnolo Apennines, mainly in the Valle del Montone. Corte San Ruffillo combines the cultivation of its land, with agri-tourism hospitality activities, with comfortable rooms and a cozy restaurant and with the transformation of our agricultural products into fruit compotes, wine and cold cuts.
Our blend of white berry grapes
Fresh and delicate, it finds its best expression with fresh fish and shellfish appetizers.
White wine - 100% Albana grapes
Wine to combine with important dishes such as baked white meats and grilled fish.
Forlì Chardonnay IGP
It goes well with fish and shellfish, with fior di latte and buffalo mozzarella and with white meats.
Classic method sparkling wine
Particularly versatile, it goes well with cold cuts, appetizers and pasta with fish or vegetables sauces.
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About half of the entire company extension is occupied by natural environments such as woods, meadows, hedges, gully formations and streams that make the natural and biological quality of our cultivations very high. The agricultural surfaces, on the other side, immersed in a natural environment that is far from sources of pollution. They are mainly cultivated with cereals, legumes, fruit, vegetables and vines, or they are destined to pastures dedicated to the breeding of Romagna cows. In addition to them, we also breed pigs in collaboration with selected local breeders. The company is run and certified organic. It also uses biodynamic practices to obtain the best possible products, both from the point of view of healthiness and environmental sustainability. In particular, the main crops are cereals (such as wheat, spelled, barley), fruit (peaches, nectarines and small fruits) and, last but not least, wine grapes.
From cultivation, we obtain high quality organic products that Corte San Ruffillo transforms into delicacies for your table. Each process is seasonal, perfectly in tune with the rhythms of nature, which allow us to make the most of what the earth makes available to us throughout the year. Autumn is harvest time and we dedicate our energies to the vinification of grapes, spring and summer are time for fruit and vegetables that we turn into preserves for the winter months, winter, with its cold temperatures, is time to take care of the meat for the preparation of cold cuts and sausages. All the processes are handmade, on a small scale, to give the best of simple and genuine products.
Organic fruit and vegetables become canned preserves in Corte San Ruffillo laboratories, such as fruit compotes, pickles and chutneys, to bring to your table the taste and quality of fresh seasonal fruits and vegetables, even in the winter months. The processing of the latter without the use of semi-finished and preservative additives preserves the integrity and wholesomeness of the original raw material.
Thanks to the close collaboration we have with selected breeders of our territory, we obtain heavy pigs destined to the production of sausages and whole-piece cold cuts. In the laboratories of Corte San Ruffillo we produce quality cold cuts, with a handcrafted technique and a slow and careful aging (followed by a longer aging). These products are destined for those who look for the original taste of the culture of the earth. All the cuts are worked: from the cheek to the ham, from the loin to the pork butt, obtaining culattas, fiocco di prosciutto (high quality ham), salami, sausages, pancettas, cheek lards that reflect and respect the richness of the pig.
