It’s bright and ruby red, with characteristic purple hints. The bouquet recalls first to the fragrant smells of racking off, followed by ripe berries. The taste is smooth, and the persistence is accompanied by sweet tannins that make this wine easy and pleasant to drink.
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It's a varietal of Sardinian tradition, existing from the period of Spanish Aragon domination in Sardinia (about 1325 AC). It's very popular in the island for its great adaptability to different climatic conditions. With medium-high vigor, it has a quite well-developed and winged cluster, with medium-size berries. The skin thickness has a good black-purple color. The vine is very resistant to powdery mildew and matures between the second and third week of September.
First courses with meat sauces, main dishes of roasted meats, mature cheeses. Much appreciated with pizzas and dishes made with fat fish, fried or cooked with tomato sauce.
Medium hillside vineyards in the surrounding area of Mogoro. The soil is loose deep, calcareous clay and calcareous siliceous, composed partly of Quaternary sands.
The climate is sub/arid with mild winters and very hot summers, cooled by salty winds of the mistral. Average annual rainfall is 500 mm. The harvest is manual and crushing occurs within a few hours from picking. The yield per hectare is 70/80 q.
It occurs under temperature control of fermentation and use of selected yeasts. After malolactic fermentation, it refines for six months in bâtonnage (stirring up of the lees).
Sterile under nitrogen pressure. Bottling is never done before March following the harvest. It expres- ses its best qualities for two years. The optimal storage conditions are essential to appreciate the best characteristics of the wine.
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