||10% Cabernet Sauvignon, 85% Carignano, 5% Merlot
||In low Sulcis in our businesses and Narcao Barrua
||Hot and dry in summer, mild in winter
|Composition of the land
||Medium-textured soils tend to be, clay, sand and limestone
||Manual collection, which begins in late September and ends in early October
||The must is fermented with the skins at a temperature between 25 and 30 ° C in temperature controlled stainless steel tanks for a period of about 15 days, the whole mass is subjected to periodic pumping to smooth the passage into solution of the compounds present in pomace.
||Ages in new French oak barrels for about 18 months. Then rest in glass for at least 12 months