Vinification
Careful selection of grapes. Fermentation at controlled temperature 28-32° C. Maceration around 16-18 days and using delestage tecnique.
Aging
tasting characteristics
Colour: intense ruby red.
Smell: rich and complex bouquet.
Taste: well-structured, balanced, delicate and persistent. Index of very high souplesse.
Dish matches: wild boar, wild game, spicy red meat, pecorino sardo.
