| Origin |
Enas vineyard, Town of Loiri Porto San Paolo (Sassari). Gallura area. |
| Climate |
Altitude: 150 m. a.s.l. Exposure: North-East. |
| Harvest |
By hand, only early in the morning, the last decade of September |
| Vinification |
The harvested grapes are destemmed and fermented in contact with the skins for 20 days with repeated pressing in steel tanks at a controlled temperature of 25°C. |
| Ageing |
At the end of alcoholic fermentation, the wine separated from the skins undergoes malolactic fermentation for about two months in steel. Once malolactic fermentation is complete, it is put to age in first-passage oak barrels for 6 months. Finally, the wine is blended, racked a couple of times to separate it from the sediment and bottled. Finally, it ages a further month in the bottle before being marketed. |
| Pairing |
A classic red wine to be paired with meats, grilled and braised, suckling pig, lamb, and game. It can also be paired with aged cheeses. |