Category: Rosé Wines

Color: Coral pink with bright “onion skin” reflections

Bouquet: Rich in delicate floral hints and intense fruity aromas reminiscent of small berries, pomegranate and white peach.

Taste: Intense, round and enveloping, enlivened by a dynamic fresh-savoury note that grants balance and elegance; quite persistent while recalling salty notes.

Serving temperature: 8° – 12° C

Pairing suggestions: Excellent as an aperitif, goes well with bread croutons, tapas, tempura and cold cuts. Perfect with fish soups and vegetable soups; excellent with the traditional Gallura soup named “Suppa Cuata”.

Harvest, winemaking, aging and refinement: Harvest is manual and happens during the first ten days of September. Grapes, once perfectly ripe, are cold pressed and left to macerate for 12 hours; only free-run must is extracted using the “bleeding” technique. The same must undergoes static decantation for 24-36 hours at 2 to 4 °C, and only the clear part is then sent to fermentation at low temperature, 10-12 °, for 30 to 40 days. The wine rests on its lees until March-April, frequent bâtonnage is provided. The wine is usually bottled in May. This long processing cycle allows to enhance the fragrances and aromas of the original fruit.

Sizes / Packaging: 750ml x 6 bottles.
Limited production, approximately 3300 bottles per year.