About this wine
Vineyard and terroir
The fruit comes from numerous plots in Sulcis. The vineyards regularly endure intense summer heat, prolonged drought and strong sea winds, naturally restricting yields and concentrating the grapes' flavours. Nearer the coast, sandy soils have protected ungrafted vines from phylloxera, which nearly destroyed European viticulture at the end of the nineteenth century.
Vinification
The grapes are harvested in the first week of October. After crushing, fermentation takes place on the skins at 30 °C for 10–15 days, followed by natural malolactic fermentation.
Ageing
The wine matures for three years in total, initially in French oak barrels and finally for several months in bottle.
Tasting profile
Elegant, with concentrated, complex flavours.
