CLASSIFICATION
IGT (Typical Geographical Indication) red Colli del Limbara.
PLACE OF ORIGIN
Gallura, at 300-450 m above sea level.
SOIL
Granite weathering.
GRAPE VARIETIES
Cabernet, Sauvignon, Sangiovese, Carignano, Cagnulari and other red grapes.
CLIMATE
Regular rainfall in May and June, hot summers.
HARVESTING
Traditional, in late October.
VINIFICATION TECHNIQUE
Red, soft crushing, pomace maceration for 15 days.
AGING
Wood casks for 13 months, further development in the bottle for 10-15 months.
TASTING NOTES
Colour: Deep ruby red with purple tinges.
Nose: Intense, hints of forest fruits, vanilla notes.
Palate: Dry, warm, rich with excellent body, mellow, elegant.
STORAGE
Constant temperature 18 °C, humidity 75%, controlled light, horizontal bottle.
SERVING
Stemware with wide rim and fairly tall bowl, serving temperature 18-20 °C, let breathe in a decanter 1 hour before serving.
MATCHINGS
First courses, roast meats, mild PDO Sardinian Pecorino cheese, throughout the meal.
SIZE
300 cl, 150 cl, 75 cl
IGT (Typical Geographical Indication) red Colli del Limbara.
PLACE OF ORIGIN
Gallura, at 300-450 m above sea level.
SOIL
Granite weathering.
GRAPE VARIETIES
Cabernet, Sauvignon, Sangiovese, Carignano, Cagnulari and other red grapes.
CLIMATE
Regular rainfall in May and June, hot summers.
HARVESTING
Traditional, in late October.
VINIFICATION TECHNIQUE
Red, soft crushing, pomace maceration for 15 days.
AGING
Wood casks for 13 months, further development in the bottle for 10-15 months.
TASTING NOTES
Colour: Deep ruby red with purple tinges.
Nose: Intense, hints of forest fruits, vanilla notes.
Palate: Dry, warm, rich with excellent body, mellow, elegant.
STORAGE
Constant temperature 18 °C, humidity 75%, controlled light, horizontal bottle.
SERVING
Stemware with wide rim and fairly tall bowl, serving temperature 18-20 °C, let breathe in a decanter 1 hour before serving.
MATCHINGS
First courses, roast meats, mild PDO Sardinian Pecorino cheese, throughout the meal.
SIZE
300 cl, 150 cl, 75 cl
