||From the sunniest vines in the Mandrolisai. Produced in the territory of Ortueri (NU)
||Early October. Manually harvested.
||Destemmed, red vinification with traditional pressing of the skins, maceration at a controlled temperature between 25-28 °C.
||Bottled cold and aged in the bottle for about a year.
||Perfect with cheeses and red meats.
||Price Cantine Carboni Isola dei Nuraghi Balente 2017 € 12.10