| Soil composition |
Soil, consisting of a granitic sand, capable of giving the wines freshness and great minerality, both for the excellent temperature ranges between day and night. |
| Harvest |
Manually during the first decade of October and the bunches, laid down in small boxes. |
| Vinification |
The bunches are quickly transported to the winery, where they are de-stemmed and crushed and the must started with alcoholic vinification in stainless steel containers without temperature control, in contact with the macerating marc for fifteen to twenty days, during which frequent punching of the mass. |
| Ageing |
Once the alcoholic fermentation is completed - unlike Zurria and Entu, Zojosu does not undergo malolactic fermentation - the wine ages in stainless steel containers for sixteen months, before bottling and refining in glass for two months. |
| Pairing |
Ideal with grilled red meat dishes, roasts and game. |