The nose offers residual vinous sensations, accompanied by great fruit that emerges from a slight underlying note of good oak. The warm, full palate combines velvety, caressing tannins with ripe late-autumn fruit, held together by the subtle presence of fine oak.
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VARIETY: Carignano, the famous red grape from the Mediterranean basin that has long been at home in Sardinia’s unique environment.
PRODUCTION AREA: Bush-trained vineyards on the south-western coast of Sardinia around Sulcis, between Capo Teulada and the Iglesiente mountain chain.
HARVEST PERIOD: First week of October.
WINEMAKING: Crushing is followed at once by fermentation on the skins at a temperature of 25-30°C for 10-15 days. The tumultuous stage of fermentation concludes quickly and the slow completion of alcoholic fermentation is followed by malolactic fermentation.
APPEARANCE: Deep ruby red, flickering with brief purplish highlights.
NOSE: Residual notes of youthful alcohol mingle with distinct emerging fruitiness against a backdrop of attractive oak.
PALATE: Warm and generous, with caressing sensations of plushy tannins and ripe, mellow, autumn fruit, discreetly sustained by good oak-derived aromas.
ALCOHOL CONTENT: 13,5% vol.
ACIDITY LEVEL: 5,5 g/l. The appeal softness of the acidity is contributed by the completion of malolactic fermentation.
AGEING: Leisurely maturation for at least three years, initially in barrique and then in bottle.
SERVE: At a temperature of 16-18°C, preferably after allowing the wine to breathe in a decanter.
FOOD MATCHINGS: A fine match for white or red meats, game or fermented cheeses.
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