Colour: intense ruby red with purple tinges towards amaranth coming with ageing.
Nose: intense, persistent, ethereal and vinous, with sensors of raspberry and cherry.
Taste: warm, rightly tannic, lingering with a delicate grass sensor.
Warning: Last items in stock!
90% Monica, 10% native red grapes
The entire Parteolla region and surrounding areas, characterised by medium-mixture soils consisting of Miocene clay-rich limestone in medium-height hilly sites and dry climate.
After destemming, grapes undergo fermentation for about 8-10 days at a temperature of 26°C. After devatting, malolactic fermentation takes place in glass-lined cement tanks. Before bottling, the wine is refined in glass-lined cement tanks for several months.
It is a wine to be consumed young to be able to appreciate its qualities.
In cool, dry places not exposed to sunlight.
Dry pasta, risottos, lean meat and medium matured cheeses
Piquant cream cheese obtained from the fusion...
Fiore Sardo Cheese D.O.P. Fiore Sardo DOP also...
Sardinian sweets - mix - Mixed typical...
Light straw and bright yellow. It's a fine,...
Intense ruby red colour with violet threads,...
Cagnulari wine - Isola dei Nuraghi cantina...
Culurgionis d'Ogliastra I.G.P. alla menta -...
Sardinian Salami. WEIGHT: about 350-400 gr....
Pecorino cheese made with pasteurized sheep...
Pork Sausage - Murru Irgoli Ingredients: Pork...