||50% Nieddera, 30% Caddiu, 20% Nieddu Mannu
||Valle delTirso, Penisola del Sinis.
|Composition of the land
||Good calcareous structure associated with clayey and pebbly fractions.
||Spindle (guyot and twisted cordon) and sapling.
||Pressing, maceration with the skins for 8-10 days and fermentation at a controlled temperature, soft pressing of the pomace.
||10 to 12 months in small to medium sized barrels, first and second passages and at least 6 months in bottle.
||Great for both roast meats and cheeses, it's perfect with spicy Sardine pecorino.
||Price Contini Barrile Isola Dei Nuraghi 2013 € 33.50