|Composition of the land
||Sandy from granite disintegration
||Controspalliera (spured cordon)
||Fermentation at temperatures below 30 ° C, with selected yeasts, crushed and de-stemmed grapes, with 7 days maceration and manual pressing
||6 months in steel and barriques of at least 4 steps
||Ideal with first rich meat dishes, vegetable legumes soups, stewed and grilled meat second courses, Sardinian sausage and aged pecorino cheese.