Production Area: Uras and Terralba Soil: clayey-calcareous, rich in skeleton, medium hill (150/180 m above sea level). Harvest: manual Vinification: After pressing and destemming, maceration follows at a controlled temperature, with the addition of selected yeasts, which lasts between 8 and 10 days. After the maceration phase, fermentation continues in stainless steel vats at a controlled temperature of around 22/24°. Once fermentation is complete, the wine is lightly clarified, after which it is left to rest for a few days. Ageing: about four months in underground cement tanks and then continue in new 225 litre French oak barriques for about three months. This is followed by two more months in stainless steel. The wine is then aged in the bottle for about 3/4 months. Colour: intense and consistent ruby red, with slight garnet reflections, very limpid Bouquet: intense and persistent, with predominant notes of ripe fruit, in particular plum. Taste: dry and soft. Good structure, warm and enveloping Size: 0,75 lt bottle Alcoholic Grade: 14% vol
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