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Classification: IGT Isola dei Nuraghi
Grape Variety: Bovale (35%), Cabernet Sauvignon (30%), Syrah (25%), Cabernet Franc (10%)Production Area: Santa Margherita di Pula (CA), Sardinia, Italy
Soil Type: Granites, loosley packed and providing excellent drainage
Altitude: 50-150 metres
Yield per Hectare: 40 quintals of grapes
Training System: Vertical trellis, bilateral guyot and spur pruned cordon
Plantation Density: 6250 plants per hectareFood Matching Suggestions: Chateaubriand, maigret de Canard (duck breast), filet de cerf (venison filet); cheeses; chevre (goatmilk cheese) and Roquefort cheese; jambon de cerf (venison ham) and jambon de d'oie (fattend goos breast ham)Colour: Ruby red colour tending towards intense garnet
Bouquet: the scent reminds one of the marschino cherries with a tinge of Muscat and liquorice
Taste: a long lasting flavour that heightens the cherry adn small fruit scents; a taste of tannin emerges at the back of the mouth that gives the wine its personality.Harvest Period: From the middle of September to the first days of October
Vinification: The hand picked grapes are destemmed, lightly crushed adn steeped in thermally controlled vats, where the alcoholic fermentation gradually takes place, The maleolactic fermentation takes place in barriques.
Fermentation Temperature: 26-28°C
Duration of Fermentation: 12-15 days
Maturations Period: 18 months in 225 litre Aller and Troncais oak barriquesAlcohol Content: 13.5% by volume
Ageing Potention: 12 years |
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