About this wine
Vineyard and terroir
The fruit is grown near Alghero in soils formed from ancient marine deposits.
Vinification
The grapes are harvested in the second or third week of September and taken directly to the winery. After sorting and destemming, they are gently pressed. The must is chilled and remains in contact with the skins for 15 hours at a controlled temperature to extract flavour and aroma. Fermentation takes place in stainless-steel tanks to preserve freshness.
