Origin |
Sulcis on the south-western tip of Sardinia. |
Climate |
Mediterranean climate, with low rainfall distributed sporadically throughout the year, but concentrated almost entirely in autumn and winter. Frequent north-westerly winds, high temperatures in sping and summer, mild in autumn, variable from dry and cold to mild in winter. |
Soil composition |
The soils are naturally sandy and clay-chalky, sub-alkaline of a rocky, schistous character and medium textured with moderate nutrient levels; satisfactory levels of minerals add distinctive character. |
Cultivation system |
Espalier, pruned to the spurred cordon system. |
Harvest |
From the second to the third decade of September. |
Vinification |
The wines macerates at 24-26 °C for 8 days on the skin; malolactic fermentation completed. |
Ageing |
Mature 6 months in cement vats and at least 3 months in the bottle. |
Pairing |
Serve with pasta dishes with game, grilled tuna, grilled red meat, fresh sardinian fiore pecorino cheese. |