Provenance

Vines grown sapling still free of foot (Latin vineyard) on low Sulcis coast

Soil composition

Sandy and clay soils, poor in organic substances

Grapes

Carignano 100%

Climate

Hot and dry summers, mild winter

Harvest

Manual harvest begins in late September and ends the first or second week of October

Vinification and aging

The grapes, once de-stemmed and musted, are fermented and macerated for 12-14 days in stainless steel tanks at a controlled temperature of 25-28 ° C. During this period, the frequent pumping favors the passage of the noble tannins in the wort of which the Carignano sapling is particularly gifted. After malolactic fermentation, the wine is transferred into small French oak barrels of first and second step, fine-grained for a period of 10-12 months, during which it undergoes an evolution in terms of biochemical, chemical-physical and organoleptic properties. Subsequently, the contact with the glass of some months allows an early development of the bouquet

Organoleptic characteristics

Color: Deep, almost impenetrable ruby red. Bouquet: intense fruity notes of blackberries, blueberries, vanilla, myrtle, leather and licorice. Taste: full and velvety, full bodied and aromatic, it is a full-bodied wine

Conservation

Constant temperature of 17 ° C and humidity of 75-80%, away from light and horizontal bottle

Service

Goblet of high amplitude and wide-mouth medium, at a temperature of 18 ° C

Matching

It goes well with red meat courses, wild boar, roasted pork and well seasoned pecorino cheese