||Altitude: hilly soils placed at about 200 m. a.s.l.
||Good calcareous structure associated to clayey fractions.
||Vertical shoot positioning. The pruning system is Guyot.
||Nearly 70 q/Ha - nearly 50 hl/Ha.
||20th September - 30th September.
||The grapes are destalked and crushed. The maceration on the skins lasts 8-10 days at the temperature of 25-28 °C. The malo-lactic fermentation naturally occurs in autumn or in the spring following the harvest.
||The evolution takes place in steel tanks and in big wood casks, for minimum 6 months. It is bottled after a light filtration.
||First dishes from the tasty seasonings, roast of white and red meats not excessively fat, aged cheeses.
||價格 Cherchi Cannonau di Sardegna 2016 HK$ 150.00