Gabriele Moratti's company, with offices in Neoneli (Oristano) and Meana (Nuoro), stands out on the national scene by basing its production exclusively on old vineyards , ranging from a minimum of 35 to 115 years of age. The estate has relied on the judgment and professionalism of Sofia Carta to best describe its wine and the DOC Mandrolisai. Carta is Sommelier in charge of the cellar inside the best Resort in the world, the Forte Village in Santa Margherita di Pula (Cagliari) which for over twenty years has won the World Travel Awards, and on Sky is the wine face of Sardinia.
“ Mari is luminous, a decisive ruby in the texture and purple in the ends. The round of glass is rich and suggests a non-casual drink. After all, the careful processing, both in the vineyard and in the cellar, is written in her wonderful dress. The narrow and slow arch tells of a unique terroir in Sardinia, in its temperature ranges, in its historical imprint, in its wise vineyards and in the great winemaking tradition that distinguishes it ".
Mari comes from Sardinian Bovale , Cannonau and Monica grapes harvested in the first ten days of October. After a slow and careful destemming of the bunch, fermentation begins with a spontaneous foot. Fermentation is a long and complex process that requires several manual interventions and daily and scientific attention to maintain the characteristics of authenticity, cleanliness and precision in the wine. Mari is bottled after a period of aging aimed solely at achieving the best and most balanced expression of this wine.
The Mandrolisai DOC appellation was born on 6 June 1981 , it includes red and rosé wines from the hilly areas of central Sardinia, today produced by twenty-five wineries.
The production is based on the three main Sardinian vines: Monica, Cannonau and Bovale. The latter is the most representative variety and to regulate it must be present for at least 35%.
Sofia Carta continues Mari's taste-olfactory analysis in this way: “Her aromas are linked to ripe red fruit of cranberries, cherries and currants. In the floral fan he marks the violet, the fleshy rose, the peach blossom. Then centrally opens the Cuban cigar tobacco, the tea leaf, the notes of cedar enriched by our unmistakable Mediterranean scrub. The sip is full and persuasive: the hard parts denote its youth by presenting flavor and minerality that contrast the alcohol content, taming it. The tannin must rightly be smoothed. Great body, structure and length. One perceives the wise hand in the use of wood, in the processing of grapes and in the interpretation of an important territory such as the Mandrolisai ”.
“Bentu Luna - says CEO Gian Matteo Baldi - is a unique project in Italy because it enhances a real terroir , understood as a genuine combination of culture, vineyards, people and territory. Arriving on this plateau is a leap to the heart that awakens ancient emotions, linked to the archaic and archetypal world of wine, to the first song of man towards the sky - continues Baldi - Bentu Luna becomes the meeting point between the wine history that has remained unchanged, guarded by the owners of the vineyards and by the local young people, and the lean and dynamic entrepreneurial approach that distinguishes the company. The common goal is to put man and his land at the center of the project to make himself known to the world ”.
