| Origin |
Sulcis Area, South-West of Sardinia. |
| Harvest |
Usually the first week of October. |
| Vinification |
After pressing, fermentation starts immediately in the presence of the marc, at a temperature of 30°C and for 10-15 days. The rapid conclusion of the tumultuous fermentation is followed by a phase of slow completion accompanied by malolactic fermentation. |
| Ageing |
Long ageing is carried out for at least 3 years, initially in barrels and then in bottles. |
| Pairing |
Ideal for pairing with white and red meat, game and aged cheeses. |