Tramonto nella Penisola del Sinis a San Giovanni

Vine training

Spurred cordon and Guyot.

Grape yield per hectare

90 quintals.


Pressing, maceration of the skins for 3/6 hours, fermentation at low temperatures (16/18°C), partly in barrels and partly in steel. Must processed separately, then combined for fermentation.


Maturation on its lees, partly in barrique and partly in steel for at least 6 months. A few months in the bottle. 10% ferments and matures in wood, 90% in steel, and these are combined after 6 months. A few months in the bottle


Light, soft pink with peach reflections.

Serving temperature

10°-12° C.

Tasting Notes

Broad and complex. Fresh and crisp. Excellent flavour and elegant length.


A wine with great finesse and delicacy. Complex, mineral, floral and fruity, with pleasant notes of red fruits.


Serve fresh with appetizers, pasta dishes, fresh cheeses, fish and shellfish.