| Origin |
Enas vineyard, Town of Loiri Porto San Paolo (Sassari). Gallura area. |
| Climate |
Altitude: 150 m. s.l.m. Exposure: North-East. |
| Harvest |
By hand, only in the morning, the second decade of September. |
| Vinification |
The must obtained from a soft pressing of the grapes ferments in steel at a temperature of 16ºC for about 20 days. |
| Ageing |
Once alcoholic fermentation is complete, the resulting wine matures partly in stainless steel on its fine lees with repeated bâtonnage and another small part, around 20%, in small first-passage French oak barrels, again with repeated bâtonnages After 8 months, the two wines are blended, clarified, filtered and bottled. Finally, it ages a further month in the glass before being marketed. |
| Pairing |
It pairs well with salt-baked fish, pasta and rice dishes with shellfish, grilled fish, and fresh cheeses. Finally, this wine is the perfect match with the 'Zuppa gallurese', i.e. a typical Sardinian baked main course from the Gallura area made of Sardian cheeses, bread, meat and vegetable stock. |