VINE
Cuvèe of local sardinian grapes.
(Barbera sardo, Bovale, Cannonau, Monica, Carignano)
VINEYARD
Little trees aged between 50 and 60
years which produce 30/40 q. per
hectar.
GRAPE CROPPING
Strictly by hand.
ALCOHOLIC STRENGTH
13,5°
SERVICE TEMPERATURE
18 - 20°
FOOD MATCHING
Strong dishes, roasted meats, game and seasoned cheeses.
VINIFICATION
Vinification takes place at a controlled temperature of 28° in stainless steel tanks.
Extraction of perfumes and aromas happens naturally without using mechanical pumps but just
with the energy produced from fermentation.
Afterwards the wine refines in French barrique for one year and then bottled and refined again
for another 12 months.
