Classification: IGT Isola dei Nuraghi
Grape variety: Bovale (35%), Cabernet Sauvignon (30%), Syrah (25%), Cabernet Franc (10%),
Year of production: 2003
Production area: Santa Margherita di Pula (CA), Sardinia, Italy
Soil type: Granites, loosely packed and providing excellent drainage.
Altitude: 50/150 metres
Yield per hectare: 40 quintals of grapes
Training system: Vertical trellis, bilateral guyot and spur pruned cordon
Plantation density: 6250 plants per hectare
Harvest period: From the middle of September to the first days of October
Vinification: The hand picked grapes are destemmed, lightly crushed and steeped in thermally controlled vats, where the alcoholic fementation gradually takes place. The maleolactic fermentation takes place in barriques.
Fermentation temperature: 26-28°C
Duration of fermentation: 12-15 days
Maturation period: 18 months in 225 litre Ailler and Tronçais oak barriques
Bottling period: May 2004
Alcohol content: 13,50%vol.
Ageing potential: 12 years

TASTING NOTES

Colour: ruby red colour tending towards intense garnet
Bouquet: the scent reminds one of maraschino cherries with a tinge of Muscat and liquorice
Taste: a long lasting flavour that heightens the cherry and small fruit scents; a taste of tannin emerges at the back of the mouth that gives the wine its personality

FOOD MATCHING SUGGESTIONS FOR OUR WINES.

Chateaubriand, maigret de Canard (duck breast), filet de cerf (venison filet); cheeses: chèvre (goatmilk cheese) and Roquefort cheese; jambon de cerf (venison ham) and jambon de d'oie (fattened goose breast ham).