||5% Bovale, 85% Cannonau, 5% Carignano, 5% Malvasia Nera
||Turriga estate in the countryside of Selegas-Piscina Trigus, 230 metres above sea level.
||Mediterranean, mild winters, limited rainfall, very hot and windy summers.
|Composition of the land
||Medium limestone composition, some pebbles and stones, loose rocky layers.
||By hand, in the early morning.
||Painstaking selection of the grapes. Fermentation at controlled temperature 28-32°C. Maceration for about 16-18 days with good use of the delestage technique.
||18-24 months in new French oak barriques. Refining for 12-14 months in the bottle.
||Stewed boar, furred game, spicy red meats, mature Sardinian pecorino cheese.