About this wine
Vineyard and terroir
The production area covers Mogoro and its surroundings in the province of Oristano, Sardinia.
Grapes
Monica and Carignano.
Vinification
Grapes at slight overripeness are carefully selected, destemmed and crushed, then given a brief period of skin contact at controlled temperature. Vinification avoids oxygen exposure to retain the grapes’ aromatic structure. Fermentation proceeds at controlled temperature with selected yeast, followed by frequent bâtonnage in stainless-steel tanks for 40 days.
Ageing
After fermentation, the wine is transferred to French oak barriques for a further eight months.
Tasting profile
Deep ruby red with garnet nuances. The nose combines mulberry, black plum and fresh violet with myrtle, tobacco and smoky ground spices. Concentrated dark-berry fruit, dark bramble and vanilla spice shape the palate. Dense, refined tannins are velvety and supple, followed by a persistent mineral and coffee-toned finish.
Serving and pairing
Serve at 16–18 °C. The smoky spice complements beef rib with pepper and mushroom sauce or slowly roasted venison fillet with Mexican mole sauce and baked beetroot. A dark-chocolate fondant containing at least 70% cocoa is suggested for dessert.