|Badde Nigolosu (Sassari).
|By hand, usually in early September.
|Only sulphur, horn manure, horn silica and green manure are used in the vineyard. The grapes are destemmed but not crushed and macerated in concrete vats without added sulphur dioxide.
|The maceration can last from two to four days according to the must's features; the company does not carry out longer macerations. The wine is always drawn off by hand in order not to harm the skins. The wine is then put into concrete vats until bottling, usually two to three years later. No synthetic chemicals are used apart from sulphur. No added yeasts, enzymes, or any other adjuvant in fermentation or maturation are used. The wine is not filtered, clarified or aged in barriques.
|Excellent as an apéritif and with appetizers.
|Price Dettori Renosu Bianco HK$ 127.00