The 100% Cannonau grapes are sourced from relatively low-lying vineyards in the Romangia area. Soils are shallow and range from clay to sand. Grapes are typically hand-harvested at the start of September, and are then destemmed and macerated for 14 days with regular pumping over. Fermentation is in stainless steel at 22-28ºC, and malolactic fermentation takes place too. The wine spends 2 months on fine lees with batonnage, then a further 4 months in stainless steel, before being released after 2 months in bottle.
Perfumed redcurrant and cranberry aromas combined with brown spice and warm, earthy notes. Bright and fleshy on the palate with juicy red berry and forest fruits balanced by gentle tannins, fresh acidity and a bitter cherry twist.
Perfect with pasta served with a lamb ragù.