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Classifaction: IGT Isola del Nuraghi
Grape Variety: Cannonau (70%), Bovale (15%), Cagnulari (15%)
Area of Production: Sorso(SS), Sardinia, Italy
Soil Type: Granites, loosley packed and providing excellent drainage
Altitude: 150/200 Metres
Yield per Hectare: 60 quintals of grapes
Training system: Verical trellis, bilateral guyot and free-standing bush
Plantation density: 4,500 Plants per hectare
Food Matching Suggestions: Pasta with meat-based or fish-based tomoato sauces, white meats; chicken, turkey and veal; fish, soup, grouper marinara, sea scorpion and gurnardColour: A brilliant and transparent colour
Bouguet: a floral taste
Taste: pleasant, broad taste with a hint of citrus fruit to round offHarvest Period: Second half of September
Vinification: The grapes are hand picked in small baskets, following destemming and crushing, the alcoholic fermentation and steeping takes places in thermally controlled vats.
Fermentation Temperature: 24°C
Duration of Fermentation: 8-10 days
Maturation Period: In steel vats
Alcohol Content: 13% by volume
Ageing Potential: 4-5 years |
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Content and Images ©2013 The Sorting Table, LLC. |
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