| Classification |
Isola dei Nuraghi IGT |
| Provenance |
Typical wine grapes of Sulcis with a modest addition of French varieties vinified from spurred cordon vineyards cultivated in the Sulcis territory, near Narcao and Barrua |
| Soil composition |
Soils tend to average mixture of clay, sand and limestone |
| Blend |
85% autoctone - 15% French |
| Climate |
Hot and dry summers, mild winter |
| Harvest time |
Manual harvest, which begins in the second half of September and ends in the first half of October |
| Vinification |
The must is fermented with the skins at a temperature between 25 and 30 ° C in temperature controlled stainless steel tanks, for a period of about 15 days, the whole mass is subjected to periodic replacements that facilitate the passage in solution of the compounds present in the marc. The malolactic fermentation imparts a distinctive smoothness to the wine, which is then aged in new French oak barriques for about 18 months. Then rest in glass for at least 12 months |
| Organoleptic characteristics |
The quality of the Sulcis red grapes is excellent not only in color, but also for the softness of its components extraction: tannins acidometric heritage always contained and elegant and the smoothness of its major components. Its polyphenolic tannic kit is made of a delicate, round, sweet and gentle tissu, chromatically embroidered with refined anthocyanins. Colour: intense and bright ruby red, color gift of nature. Nose: complex aromas of ripe red fruits (mainly black cherry), spices, notes of liquorice and memories of myrtle. Taste: elegant wine that shows irreproachable workmanship; notes of sage and myrtle with aromas of ripe red fruits and pepper in a persistent and harmonious finish |
