Sorso, Province of Sassari.
The vineyard At 70 mt above sea level, ventilated.
Density per hectare: 4200 grapevines.
Vertical trellis with simple Guyot pruning.
VINIFICATION AND AGING
After being hand harvested in crates, and the best bunches selected, the grapes are pressed and de-stemmed and macerated in the skins at controlled temperature. Fermentation continues in stainless steel tanks, the wine is left for long periods on yeast, which is periodically replaced in suspension.
Serving temperature 10°C.