Vineyards situated in the municipal territory of Atzara, a hilly area rising up to 550 m. a.s.l., West of the Gennargentu mountains.
Medium-textured decayed granite tending to sandy, tilled throughout the year with traditional technology.
Controlled designation of origin (DOC) consisting of the following vines: Bovale Sardo (Muristellu), Cannonau, Monica and others.
6000 vines/ha historical vineyard.
PRODUCTION PER HECTARE
Average production per hectare is about 4 tonnes.
The grapes, harvested in the last ten days of September, are mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 18-20 days. Maceration for 6 months in steel and 26-30 months in 750-litre barrels. Additional refining in bottle for twelve months.
An ample and profound wine, characterised by spicy inklings reminiscent of bush berries, pronounced hints of tobacco and graceful tones of vanilla. Great structure. Its full body contains a considerable quantity of mature tannins, which gradually get refined while coming of age in the bottle, rendering them much more pleasant to the taste.
Great meat dishes.