List of products by brand Cantine Paulis

Aìlis - Cantine Paulis Technical Data Sheet: Bottle size: 0.75 L Denomination: Nasco di Cagliari DOC Production area: Campidano area, southern Sardinia Vine training: Traditional Sardinian bush vines Average vine age: 20–30 years Yield per hectare: 40–50 quintals/ha Harvest: Hand-picked with grape bunch selection – Second half of September Winemaking: Gentle pressing, static settling and slow temperature-controlled fermentation Ageing: In stainless steel tanks followed by bottle ageing Colour: Intense, luminous and brilliant golden yellow Aroma: Broad bouquet of overripe fruit, honey and delicate floral notes of rose Palate: Sweet, mature and fruity, with a velvety texture and warm honeyed notes Alcohol content: 14% Vol. Serving temperature: 10–12 °C Ageing potential: 4–5 years Contains sulphites: Compliant with EU Directive 2000/13/EC

Centelles - Cantine Paulis Technical Data Sheet: Format: 0.5 l Designation: Moscato di Cagliari DOC Production area: Campidano territory and areas surrounding Monserrato, Southern Sardinia Vine training: Bush-trained and trellised Average vine age: 20–30 years Yield per hectare: 50–60 quintals/ha Harvest: Manual, with careful grape selection – September Winemaking: Soft pressing of the grapes followed by temperature-controlled fermentation to preserve the primary aromas Ageing: In stainless steel to preserve varietal freshness, followed by bottle ageing Colour: Bright, crystalline golden yellow Aroma: Intense and enveloping, with notes of honey, dried apricot and delicate hints of orange blossom Taste: Sweet, warm, full-bodied and persistent, with a finish reminiscent of candied fruit Alcohol content: 14% Vol. Serving temperature: 10–12 °C Ageing potential: 2–3 years Contains sulphites: Compliant with EU Directive 2000/13/EC

Noah - Cantine Paulis Technical Data Sheet: Format: 0.75 l Designation: Cannonau di Sardegna DOC Production area: Monserrato and surrounding areas, Southern Sardinia Vine training: Sardinian bush vine and trellis Average vine age: 20–25 years Yield per hectare: 70–80 quintals/ha Harvest: Manual, with grape selection – September Winemaking: Maceration on the skins at controlled temperature and fermentation in stainless steel Ageing: In stainless-steel tanks followed by bottle ageing Colour: Intense ruby red with violet reflections Aroma: Notes of ripe red fruits, cherry and spicy nuances Taste: Full-bodied and warm, with soft tannins and a persistent finish Alcohol content: 14% Vol. Serving temperature: 16–18 °C Ageing potential: 3–5 years Contains sulphites: Compliant with EU Directive 2000/13/EC