|Composition of the land
||Granitic weathering sand.
||Fermentation at a temperature below 30 ° C, with autochthonous yeasts, crushed and destemmed grapes, with 7-day maceration with manual punching down.
||6 months in steel and barriques of at least 4 passes, at least 6 months in bottle.
||Ideal to accompany meat-based first courses, spit-roasted suckling pig, grilled red meat, Sardinian sausage and various cured meats, aged pecorino.
||Price Quartomoro Memorie di Vite Cannonau di Sardegna CNS 2016 € 14.32