Classification: IGT Isola dei Nuraghi
Grape varieties: Bovale(45%), Cannonau (40%), Syrah (15%)
Year of production: 2003
Area of production: Santa Margherita di Pula (CA), Sardinia, Italy
Soil type: Granite, loosely packed and providing excellent drainage
Altitude: 50-150 metres
Yield per hectare: 50 quintals of grapes
Training system: Vertical trellis, bilateral guyot and spur pruned cordon
Planting density: 6250 plants per hectare
Harvest period: second half of September
Vinification: The hand picked grapes are destemmed and lightly crushed before steeping in thermally controlled vats where the alcoholic fermentation gradually takes place. The maleolactic fermentation takes place in barriques.
Fermentation temperature: 26-28°C
Duration of fermentation: 10-12 days
Maturation period: 18 months in 225 litre Aillier oak barriques.
Bottling period: May 2004
Alcohol content: 13%vol.
Ageing potential: 10 years

TASTING NOTES

Colour: intense garnet red colour
Bouquet: intense muscaty scent with a balsamic hints
Taste: the tannins are perceived by the entire palate; smooth and very elegant.

FOOD MATCHING SUGGESTIONS FOR OUR WINES.

Roasted lamb, baked goose, maialino alla Sarda (Sardinian-style pork) and filet de boeuf (beef filet), cheeses: pecorino, taleggio and roblechon; San Daniele ham and Lardo di Colonnata (Colonnata’s cured lard).