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Vines
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Cannonau 100%
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Zone of pruction
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Gallura(OT), Sardegna, Italia
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Soil composition
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(Sassari) Anglona Sardinia, Italy. Land tends to be loose and of medium texture with good limestone base, good drainage throughout the year
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Altitude
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150 meters above sea level
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Climate
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Always windy, warm temperate in summer with decided temperature variations between day and night, never particularly cold in winter and mitigated by marine currents
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Production per hectare
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70-80 q.li/ha
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Type of cultivation
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Spurred cordon
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Planting density
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4000 trees /ha
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Harvest
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second week of September
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Vinification
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The best Cannonau grapes from its own vineyards, cultivated to have a low yield per hectare, are transported to the winery in small boxes
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Fermentation
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The fermentation lasts from 10 to 20 days depending on the vintage, it is often made a post-fermentation maceration of half a week, to enhance the aromatic potential of Cannonau grapes and assist in the conduct of all sugars by yeasts. It starts from the 20 ° C temperature in fermentation to finish in post-maceration at 28/30
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Aging
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The refinement for this type of wine is made exclusively in steel for a few months with the native yeasts, which allows to obtain a wine with strong fruity taste and extraordinary flavor
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Evolution in bottle
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7-10 years
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Colore
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Deep ruby red
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Bouquet
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Red berries and delicate balsamic notes. mildly spicy
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Taste
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Tangy, moderately warm and soft. Silky tannins and sweet
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Matching
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Red and white meat, semi-seasoned cheese and grilled fish - Fiore Sardo Pdo, Pecorino sardo, carasau flatbread and malloreddus pasta
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