||Sulcitana area of South-Western coast of Sardinia between Capo Teulada and the Iglesiente mountain chain.
||Harvest is usually the first week of October.
||After the pressing, start the fermentation in the presence of the marc, at a temperature of 30 ° C for 10-15 days. Then follows a phase of malolactic fermentation.
||Long aging conducted for at least three years, initially in barrels and then bottled.
||To pair with white and red meat, game and matured cheeses.