||90% Cannonau, 10% Carignano
||Hot and dry summers, mild winters.
|Composition of the land
||Sandy soil mixed with granite pebbles.
||From the most suitable areas, erect shrub cultivation (Latin Vineyard).
||Starting in late September, grapes are hand-picked into appropriate boxes.
||The well ripe grapes, after being crushed and de-stalked to form the must, ferment for 12-14 days in stainless steel tanks at controlled temperature (22 – 24 C.); during this period the must is often stirred in order to enable complete diffusion of the tannins and polyphenols contained in the skins. The early and spontaneous malolactic fermentation makes possible to transfer the wine into 2nd passage French-oak barrels since December.
||The maturation process in barrels lasts about 6 months, which is then followed by further 6 months ageing in bottle.
||It matches well structured dishes, such as roasted and grilled meat, fish, game and cheese.