Grape variety

Aromatic white grapes typical of the area.

PRODUCTION ZONE

Sardinia.

Climate

Temperate-hot, with mild winters and hot summers
with low rainfall.
Ground
Clay with limestone.
VINE FARMING, DENSITY PER HECTARE 5,000 strains, counterspaliera (pruning to Guyot). YIELD GRAPES/ETTARO

30 q x ha, 10hl for ha.

Harvest

Manual, with cut at the end of August of the fruit garment.
The harvest takes place in fractional selection from the end of August
decade of September.
Drying
Golden yellow grapes acquire an ochre color up to brown
and black. If there are conditions for controlled mold, it acquires celestial reflexes. The 20 babo sugar concentrates until
at 32/34 babo, generating a grape grape from pass to surmature
that give wine all the warm and sunny characteristics of Mediterranean wines. Vinification
Diraspa-pie, maceration with start of fermentation
steel, manual press with a can of pressure, 16 degrees Celsius, I continue very slow fermentation until the natural stop high sugar concentration.
Maturation
Steel for 8 months.

VISUAL ESAME

Yellow ochre load.

OLFACTORY EXAMINATION

Wide range of honey scents, withered white flowers, dried fruits.

TASTE TEST

Sweet notes and references of candied orange and apricot jam, pleasant freshness that cleans the palate and flanks the long persistence. FOOD PAIRINGS
Great in accompaniment to typical Sardinian sweets and herbal cheeses, good reading companion, to try on goat cheese with drops of strawberry honey.
SERVICE TEMPERATURE
12-14 degrees Celsius.