Soil

By sandy-loamy soils

Grapes

Historic red grape of Sardinia

Harvest

Manual in cases, with selection of the grapes in the vineyard

Vines

Grapes from the whole island territory | vineyard average age over 60 years, the land of different matrix | breeding both sapling counter espalier | sixth implantation of different entities; altitude 1 m up to 300 m above sea level /  | Ha 4,000 to 6,000 | average yield per hectare-50q | Exposure: varies

Vinification

Fermentation of grapes crushed and de-stemmed at temperatures below 30 ° C, with maceration of 7 days, manual punching | maturation for 6 months in steel

Alcohol

13.5% Vol

Total acidity

g/l 5.

Residual sugar

g/l 1.2

Total dry extract

g/l 31.1

Organoleptic test

The color is ruby, garnet; is very intense. The nose is ripe, intense and complex; balsamic, reminiscent of spices and its tannins and aromatic sweetness. The taste is warm and rich, with sweet notes of toasted read and creamy tannins.