Classification: IGT Isola dei Nuraghi
Grape variety: Cannonau (70%),Bovale (15%), Cagnulari (15%)
Year of production: 2003
Area of Production: Sorso (SS), Sardinia, Italy
Soil type: Granites, loosely packed and providing excellent drainage.
Altitude: 150/200 metres
Yield per hectare: 60 quintals of grapes
Training system: Vertical trellis, bilateral guyot and free-standing bush
Plantation density: 4.500 plants per hectare
Harvest period: second half of September
Vinification: The grapes are hand picked in small baskets, following destemming and crushing, the alcoholic fermentation and steeping takes place in thermally controlled vats.
Fermentation temperature: 24° C
Duration of fermentation: 8-10 days
Maturation period: In steel vats
Bottling period: June 2004
Alcohol content: 13%vol.
Ageing potential: 4 -5 years

TASTING NOTES

Colour: a brilliant and transparent ruby colour
Bouquet: a floral taste
Taste: pleasant, broad taste with a hint of citrus fruit to round off

FOOD MATCHING SUGGESTIONS FOR OUR WINES

Pasta with meat-based or fish-based tomato sauces; white meats: chicken, turkey and veal; fish soup, grouper marinara, sea scorpion and gurnard.