Vineyards situated in the municipal territory of Atzara, a hilly area rising up to 500 m.a.s.l., west of the Gennargentu mountains.
Medium-textured decayed granite tending to sandy, worked over the year with traditional technology.
80% local native vine, 20% other native.
6000 vines/ha in vineyards over 50 years old.
PRODUCTION PER HECTARE
Average production per hectare is about 5 tonnes.
The grapes are picked in the first half of October, mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 15-18 days. Refining 12 months barriques 1st and 2nd passage and in bottle for another 12 months.
Ruby red wine, long bouquet with hints of small berries, balsamic note, Mediterranean scrub, fine tannins and great freshness in the mouth.
Great land dishes, hunting and ripe cheese.