| 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, in the morning only, in the second decade of September. |
| Vinification |
The hand-picked grapes are destemmed, crushed and placed in microporous, unglazed ceramic amphorae to ferment in contact with the skins for 67 days. |
| Ageing |
After separation from the skins using a manual press, the wine is put back into the amphora, where it matures for 9 months before being bottled. Before being put on the market, the wine ages a further 3 months in the bottle. |
| Pairing |
Smoked fish and grilled fish, stewed and spiced white meats and very tasty cheeses, such as the Pecorino with pepper. |