Viticulture
Sourced from old vines that are bush trained in the traditional manner in argillaceous and sandy soils in the Sulcis region. This reduces yields to as little as 1.5kg per vine; in turn creating super concentrated grapes. Harvest is by hand from late September into October.
Vinification
Stainless steel vat vinification with skin maceration at 25°-28°C, pumping over for intense colour/flavour. 15-16 days maceration, malolactic till Dec. New French barriques age it 16-18 months for silky tannins. Light fining, no filtration, min. 1yr bottle ageing at 14°C
Food Match
Perfect with red meat, game, and full-flavoured cheese. Serve at 18-20°C. Enjoy with teriyaki pork chops, pan-seared filet mignon, or grilled sirloin steak with anise-basil butter.