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The soil is of granitic origin, sprinkled with sand and clay. The estate has about 12 hectares of Cannonau and a few hectares of an old white variety (Granazza). The vines are grown at an altitude of about 600 metres, in a goblet system. The estate carries out its own massal selection from old stocks. The vines are ploughed twice a year, with oxen and plough, and with a hoe for the steepest areas. There is no irrigation, organic farming.
Harvested in October. Spontaneous fermentation via indigenous yeasts. Maceration time: 12-15 days. Soft pressing. Aged in 40 hl oak barrels. Unfiltered wine. Aged in bottles for at least 3 months before marketing.
Suggestions for accompaniment
Spaghetti with bottarga - Potato gnocchi - Porceddu (suckling pig roasted over a wood fire and flavoured with myrtle leaves).
The wines of
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