PRODUCTION AREA

Mandrolisai vineyards situated in the municipal territory of Atzara, in the hilly area rising up to 550 m. a.s.l. on the Western flank of the Gennargentu mountain chain.

SOIL TYPE

Weathered granite, medium textured soil tending to sandy.

VINE

Mixed grapes Mandrolisai: Cannonau, Bovale Sardo (Muristellu), Monica, Others.

TRAINING SYSTEM

Goblets.

DENSITY

6000 vines/ha historical vineyard type.

PRODUCTION PER HECTARE

Average production per hectare is about 4 tonnes.

PRODUCTION SYSTEM

The grapes, harvested generally in the last ten days of September, are mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 18-20 days. Maceration for 3 months in steel tanks and subsequently 12-14 months in 500-litre barrels. Additional refining in bottle for four months.

ORGANOLEPTIC PROPERTIES

An intensely red-coloured wine with a rich and complex, well-balanced, delicate and persisting bouquet.

ACCOMPANIMENT

Wild boar stew, poultry, spiced red meats, seasoned Sardinian pecorino cheese.