||10% Carignano, 90% Nieddera
||It is a vine of ancient origins, whose diffusion is limited to the low valley of the riverTirso, particularly in the territory of the municipality of Cabras.
||Sidewalks (Guyot and spun cordon) and sapling.
||Shredding, fermentation with maceration of the skins for 8/10 days and soft pressing.
||In small and medium barrels, vitrified concrete tanks, a few months in the bottle.
||All red meat dishes, great with game and medium seasoning cheeses.