Vine training
Counter-espalier (spurred cordon).
Grape yield per hectare
60/70 quintals.
Vinification
Pressing, fermentation with maceration of the skins for 10-15 days and soft pressing.
Ageing
12 months in barrique and first and second passage tonneaux, and at least 6 months in the bottle.
Colour
Garnet red with good consistency.
Serving temperature
16°-18° C.
Tasting Notes
Full and vigorous in the mouth, good structure supported by silky and elegant tannins.
Aroma
Excellent intensity and finesse, notes of dark fruits such as plum and blackberry, liquorice and cinnamon frame an incredible complexity.
Pairings
A wine that calls for rich, structured dishes, or try with Sardinian “pane frattau”.
Harvesting
Last 10 days of September.
‘Inu
Try it at a tasting