||Sulcis on the south-western tip of Sardinia.
||Mediterranean climate, with low rainfall distributed sporadically throughout the year, but concentrated almost entirely in autumn and winter. Frequent north-westerly winds, high temperatures in sping and summer, mild in autumn, variable from dry and cold to mild in winter.
|Composition of the land
||The soils are naturally sandy and clay-chalky, sub-alkaline of a rocky, schistous character and medium textured with moderate nutrient levels; satisfactory levels of minerals add distinctive character.
||Espalier, pruned to the spurred cordon system.
||From the second to the third decade of September.
||The wines macerates at 24-26 °C for 8 days on the skin; malolactic fermentation completed.
||Mature 6 months in cement vats and at least 3 months in the bottle.
||Serve with pasta dishes with game, grilled tuna, grilled red meat, fresh sardinian fiore pecorino cheese.