Cannonau di Sardegna with protected designation of origin.
Color: intense ruby red with garnet hues.
Smell: intensely vinous, typical of Cannonau.
Taste: round, with good structure and excellent balance.
Clay and limestone.
Short refining in the bottle.
Evolution in small oak barrels for 8-10 months.
Fermentation-maceration at a controlled temperature of 28-30 ° for about 10-12 days. Malolactic fermentation in vitrified cement tanks.
Well-seasoned pasta dishes, roast suckling pig and lamb, medium or long-seasoned Sardinian pecorino.