| Origin |
Sulcis Area, in the far South-West of Sardinia. |
| Climate |
A Mediterranean climate, with scattered low annual rainfall mainly in autumn and winter. Frequent mistral winds, with high temperatures in summer and spring. Autumn and winter are mild and cold dry. |
| Soil composition |
Sandy and clay-chalky, sub-alkaline with satisfactory levels of minerals giving a distinctive character. |
| Harvest |
By hand, between late August and early September with 20 kg crates. |
| Vinification |
The grapes are cooled to 10°C before being destemmed and softly pressed. The first, nobler fractions of must are allowed to decant cold for 48 hours before fermentation and kept at between 15 and 18°C. |
| Ageing |
The wine remains on the fine lees for at least 4 months. This is followed by bottle ageing for at least 1 month before marketing. |
| Pairing |
Fish soups, shellfish, stuffed pasta, fish main courses, cream cheeses. |