ISOLA DEI NURAGHI ROSSO IGT
BARRILE
Vine training
Bush and espalier (Guyot and spurred cordon).
Grape yield per hectare
65 quintals.
Vinification
Maceration with the skins for 8-10 days and fermentation at a controlled temperature, soft pressing of the pomace.
Ageing
12/14 months in a combination of new and second fill barriques and at least 6 months in the bottle.
Colour
A bright and beautiful garnet red colour with ruby nuances and good consistency.
Serving temperature
15°-16° C.
Tasting Notes
Initially explosive in the mouth, lively freshness and flavour merge in silky and floral tannins, excellent persistence on the nose and in the mouth.
Aroma
Great finesse and elegance, with immediately recognisable impressions of dark berries and fruit, spicy and resined notes in a graphite finish.
Pairings
Strong mature cheeses and game, try with tagliolini with partridge ragout and porcini mushrooms.
Harvesting
Last 10 days of September.