Cannonau di Sardegna doc
Vinification: Selection of the grapes on the plant with manual harvesting in small baskets. Destemming of the grapes taking care not to break the integrity of the berries. Spontaneous alcoholic fermentation in stainless steel at a controlled temperature around 25 ° / 28 ° C. Macerations lasted about 12-14 days for Cannonau Riserva, 2/3 pumping over a day during alcoholic fermentation allowed for the obtaining of elegant musts, with good structure and aroma. The spontaneous malolactic fermentation was then completed, completed in mid / late November.
Aging: the wine was then placed in 500-liter French oak barrels (100% new), for an aging period of 12 months. The assembly of the mass was carried out at the end of November, that is 5 months before bottling where it is refined in glass before being marketed.