Ruby red with good concentration
Fruity, clean with varietal notes
Soft and persistent with a pleasant savory note
Roasts and wild game, aged cheeses, fish dishes seasoned with garlic, tomatoes, chili peppers, capers and other ingredients with important aromas.
| VINEYARDS |
in the areas of Campeda and Lacos, in the territory of Bosa, Planargia, Sardinia |
|---|---|
| EXPOSURE / ALTITUDE |
South West / 160 meters above sea level |
| SOIL |
medium-textured, tending to limestone |
| BREEDING |
Sardinian sapling |
| AVERAGE DENSITY |
5,000 / 8,000 plants per hectare |
| AVERAGE PRODUCTION |
28.22 / plant |
| YIELD per HECTARE |
8,800 lb |
| ANNUAL PRODUCTION |
800 bottles |
| HARVEST PERIOD |
late; last week of September |
| HARVEST |
manual; careful selection of grapes |
| MACERATION |
10 days in vats at room temperature |
| FERMENTATION |
spontaneous with indigenous yeasts |
| REFINEMENT |
18 months in chestnut barrels |
The vines are pruned to sapling form with manual tillage.
Deep work is done in the fall so that rainwater, concentrated especially at this time, is stored along the soil profile acting as a reserve during times of greatest need such as summer.
Fertilization with manure manure is carried out in November.
At the end of winter, after pruning, the stumps are hoed, as in the past, to remove weeds; after that, all cultivation operations are carried out manually until the harvest.
The vineyards are always managed organically, and along the perimeter of the vineyards there are strips with fruit-bearing trees and wild shrubs so that biodiversity is preserved and useful insect species that counteract the spread of pests find shelter here.
The red grapes are harvested towards the end of September and always vinified in the traditional way. The grapes are ground immediately after harvest and the skins in contact with the must macerated for seven to 10 days, until the residual sugar is close to zero and the alcohol content has reached its maximum. Then the wine is pressed and racked into barrels where it will remain for about 18 months until bottling.
