Provenance

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

Soil composition

Land tends to be loose and of medium density, respectively sandy and with limestone

Grapes

Carignano 95% Bovaleddu 5%

Climate

Hot and dry summers, mild winter

Harvest

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

Vinification and aging

Alcoholic fermentation takes place in stainless steel tanks at controlled temperature, for a period of about 15 days, during which the pomace maceration allows a complete diffusion of the polyphenols contained in the skins in the must. To follow the early malolactic fermentation allows the passage of the wine in barrels since the beginning of December. The aging in new barrels of French oak, fine-grained, continues for a maximum of 16-18 months, after which the wine has gained complexity, style and longevity. Aging 12 months in the bottle

Organoleptic characteristics

Colour: intense ruby ​​red with light garnet

Bouquet: rare, complex, prunes and cranberries, sweet spices, bay leaves, juniper, tobacco and chocolate

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

Roasted meats, grilled meats, game, enhanced by spices and cheeses of medium and long aging