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Contini

Contini Maluentu Rosso Tharros 2023

Red still

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Regular price €14,50
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€43,50

3 bottles

Immediate availability Last 3 bottles remaining
Denomination Tharros IGT
Size 0,75 l
Alcohol content 13.5% by volume
Area Sardinia (Italy)
Grape varieties 90% Nieddera
Aging In stainless steel or vitrified concrete, steel tanks part in small barrels and a few months in the bottle.
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Description

Maluentu is a small Sardinian island, also known as the Island of Mal di Ventre, but it is also a wine that comes from indigenous Nieddera grapes, of very ancient origins. Love and passion meet in the Maluentu wine.

Details

Profumo

Perfume

Intense and persistent with aromas of red fruits.

Colore

Color

Clear, deep ruby red with garnet hues.

Gusto

Taste

Dry, warm, slightly tannic, but harmonious.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Pairings

Red meat, oily fish, spicy and medium-aged cheeses.

Meat
Cheese
Pork

Producer
Contini
From this winery
  • Start up year: 1898
  • Oenologist: Piero Cella
  • Bottles produced: 2.000.000
  • Hectares: 220
A name and a number define our company and mark the origins of our story. We are proud to be the first and oldest winery in Sardinia, an honour that we owe entirely to our founder, Salvatore Contini, and his wife Anna Maria Dessì.

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.
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Name Contini Maluentu Rosso Tharros 2023
Type Red still
Denomination Tharros IGT
Vintage 2023
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties 90% Nieddera
Country Italy
Region Sardinia
Vendor Contini
Origin Cabras (Oristano)
Climate Typically Mediterranean with mild winters, limited rainfall and very hot and windy summers.
Soil composition Sandy, slightly clayey.
Cultivation system Espalier (Guyot and spurred cordon) and head-training.
Plants per hectare 6,000-7,000 kg/hectare
Harvest End of September.
Wine making Destemming and crushing, fermentation with skin maceration for 8 0 days and soft pressing.
Aging In stainless steel or vitrified concrete, steel tanks part in small barrels and a few months in the bottle.
Allergens Contains sulphites