||70% Sauvignon, 30% Torbato
||Produce this wine grapes of two prestigious vineyards: the native Torbato of Iberian origin and the International Sauvignon, both characterized by a great genetic profile.
||Sella & Mosca Alghero, dial Southeast characterized by light soils, sandy soils, formation of wind and limestone of ancient marine depositions.
|| Mid-September to early Sauvignon and early October for more late Torbato.
||Soft crushing is done for both varieties of grapes harvested during the cooler hours of the day and with the shortest interval between the collection and the introduction into the cellar. A brief maceration conducted rigorously cold, promotes the transfer of components varietal prior to separating the skins from the must made with soft pressing. The must is clarified through settling cold, enter the stage of fermentation for a period of 20 days in French oak barrels. Subsequently, after a period of lees stirring, Ie two components varietal gather for a brief "transition" in acacia barrels. Particular attention is paid to non-occurrence of malolactic fermentation after completion of the alcoholic.