Our grapes ripe slowly under the warm sun, in a land that has always been dedicated to viticulture.
Its special location is perfect to admire the vineyards that roll down the valley and reach the sea of the Gulf of Asinara. The varieties cultivated are typical of the area of Romangia: Cannonau, Cagnulari, Monica, red grape Barbera Sardo, Vermentino, and white grape Moscato.
Everything is hand made, from pruning to harvesting.
Our hands take care of the plants: from mid-August to the end of September, we harvest the grapes, place them in crates and take them to the old farmhouse for processing.
Everything is hand made, from pruning to harvesting.
Our hands take care of the plants: from mid-August to the end of September, we harvest the grapes, place them in crates and take them to the old farmhouse for processing.
The grapes are harvested early in the morning and immediately crushed and softly pressed to preserve smells and aromas.
Strict temperature controls are performed both during the vinification process and during the refinement stage “sur lies” for about three to four weeks. Eventually, further refinement takes place in steel barrels for 12 months and in bottle for another 6 months.
