Description
Details of wine
The San Valentino Company was born from the mascarin family's great passion for the land, which in 1990 decided to embark on this adventure.
The goal of this family has always been to develop all the potential of the vines present in this area with respect for the environment.
The point of arrival of this philosophy was the total conversion to organic agriculture that began in 2009.
Within their production we find the San Valentino Luna Nuova Cabernet Franc 2016, a very complex Cabernet in purity that is made through a vinification in steel with indigenous yeasts and aging in barriques for 12/18 months followed by 12 months in bottle.
Complex but with a great personality.
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Color
Rosso rubino.
Smell
Frutta rossa con frutti di bosco maturi, con rimandi al tabacco e pepe nero.
Taste
Corposo, rotondo e ben bilanciato il sorso, gentile nella trama tannica e coerente con il naso, di lunga persistenza.
Pairings
Ideale con formaggi stagionati e piatti a base di carne
Details
Features
| YEAR | 2016 |
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| TRAINING SYSTEM | A spalliera con potatura a guyot. |
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| ALCOL | 15.00 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | Manuale |
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Details
Informations
| CLASSIFICATION | IGT Rubicone |
|---|---|
| TEMPERATURE | 16-18 |
| LOCATION | Colline di Covignano, Rimini (RN) |
| GROUND | Argilloso calcareo. |
| REFINEMENT | In barriques per 18-20 mesi. |
| PLANTS FOR HECTARE | 5000 |
| WINEMAKING | Fermentazione naturale in acciaio con lieviti indigeni. |
| DECANTING | 1 ora |
Details
Awards
| EXPERT | YEAR | MARK |
| Veronelli | 2014 |  |
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Name: San Valentino Azienda Agricola
Cultivated hectares: 28
Address: Via Tomasetta, 13 - Rimini (RN)
Web Site: www.vinisanvalentino.com
San Valentino used in the vineyard of the biodynamic farming techniques according to the directives of the famous agronomist Michel Barbaud: no synthetic chemicals, harmonization of chemical values of the soil in the vineyard planting plants that help restore the correct and natural values of the chemical elements. For example, among the vines, and periodically rotating oats, field beans, leguminacee are typically planted that serve to add to rebalance the organoleptic components of the soil in a natural and spontaneous manner.