Contini
Barrile 2020
| Denomination | IGT Isola dei Nuraghi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 85% Nieddera, Caddiu |
| Aging | 10-12 months in small and medium-sized barrels, of first and second passage, and at least 6 months in bottle. |
Description
Still red wine from Sardinia, Isola dei Nuraghi IGT, 14.5% ABV, produced by Contini. Blend: 85% Nieddera, Caddiu, 2020 vintage. A wine that tells the story of a historic winery, the first and oldest in Sardinia, founded in 1898. Maceration on the skins for 8-10 days and fermentation at a controlled temperature, followed by soft pressing of the pomace. Aged for 10-12 months in small and medium-sized barrels, both first and second use, and at least 6 months in bottle. Greatly elegant and complex, balsamic and delicately spiced; intense with a well-defined vinosity and hints of red fruit. Intense ruby red with garnet hues. Elegantly textured and smooth, with hints of red fruit, sweetly spiced by the wood.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1898
- Oenologist: Piero Cella
- Bottles produced: 2.000.000
- Hectares: 220
Today the company produces a complete range of wines available in Italy and internationally. In 2022 the new Contini winery was officially opened, after a restyling of the spaces with the aim of bringing us into the future and becoming a
home to experiences, a meeting point, and a destination to be discovered. Read more
| Name | Contini Barrile 2020 |
|---|---|
| Type | Red still |
| Denomination | Isola dei Nuraghi IGT |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 85% Nieddera, Caddiu |
| Country | Italy |
| Region | Sardinia |
| Vendor | Contini |
| Origin | River Tirso valley, Sinis peninsula |
| Climate | Typically Mediterranean with mild winters, limited rainfall and very hot and windy summers. |
| Soil composition | Good calcareous structure combined with clay and pebbles. |
| Cultivation system | Head-training |
| Yield per hectare | 6,500 kg/hectare |
| Harvest | Third decade of September. |
| Wine making | Pressing and destemming, maceration of the skins for 8 0 days and fermentation at controlled temperature, soft pressing of the pomace. |
| Aging | 10 2 months in small and medium-sized barrels, of first and second passage, and at least 6 months in bottle. |
| Allergens | Contains sulphites |