Li Surreddi Rosso - Antichi Vigneti Manca

“Li sureddi” red is a pure Retagliadu nieddu, i.e. an ancient clone of cannonau from Sardinia.

It was Professor Cettolini Sante (1855-1933), a great scholar and popularizer of the vine in Sardinia who was the first to recognize its organoleptic qualities and insert it in the ampelographic files of the main Sardinian vines.

We as a company, thanks to a close collaboration with the researchers of Agris Sardegna, Dr. Alessandra Frau and Maria Pia Rigoldi, have the genetic profile available through the examination of DNA with molecular markers.

The Retagliadu Nieddu, in Italian "cut out black", was precisely so defined for the multiple cuts made during the harvest as it is a cannonau that comes in small bunches scattered among the foliage of the plant.

We have always kept this precious clone and are proud custodians of it.

All our cannonau vineyards are the result of a rigorous mass selection as we believe that our old vines are a fundamental part of our terroir.

"Li sureddi" rosso is a wine with a strong identity, complex and elegant: behind its body it hides its soul as a woman.

Denomination: Romangia Igt red

Cru: Badde Pira

Grapes: Retagliadu Nieddu 100%

Average age of the vines: 40-50 years

Soil: predominantly calcareous rich in fossils with a strong presence of various marls, sandstones and Miocene conglomerates.

Yield per hectare and production: 30 Q.li/Ha - 1470 bottles

Vinification Notes:

manual harvesting of the grapes in small plastic boxes. Selection of the best bunches and whole grain destemming in a measure of 25/30%. Spontaneous fermentation with wild yeasts naturally present on the skins, in open concrete tanks for about a week without any temperature control.

Racking in small steel tanks. At the end of the malolactic fermentation in cement from 12 to 36 months depending on the vintage.

Li Sureddi Rosso, after several rackings, is bottled with a small addition of potassium metabisulphite and does not undergo any clarification or filtration. During its evolution it can present a noble and natural deposit in the bottle. Keep at a temperature of 12°-15° so that the wine can mature well and in the best conditions without undergoing alterations.

Analytical values: Alcohol Vol.15,5% Ph: 3,34 Total acidity: 5.25 Volatile acidity: 0.64 Sulphites:

• Total sulfur dioxide: 52mg/l (maximum legal limit 150mg/l)

• Free sulfur dioxide: 19mg/l