Denomination: Carignano del Sulcis Doc
Free-foot screws
1 plant = 1 bottle
Looks also count.
Deep ruby red.
The eye can be tricked but the nose can’t
Rich and complex bouquet, fruity with elegant balsamic notes of Mediterranean scrub typical of the terroir.
I can’t please everyone. Not everyone has good taste.
Rich and persistent, fruity bouquet with elegant balsamic notes of Mediterranean scrub typical of the production territory.
Warm and savory with the presence of sublte and balanced tannins.
True connoisseurs don’t drink wine, they sample secrets.
Careful selection of grapes, hand-picked in small boxes. Peeling of the bunches and subsequent breey flesh. Fermentation in steel tanks at controlled temperatures 26-28 °C.
Replacements and repeated delestages ensure a good extraction of aromatic and pigment components.
Storage in stainless steel tanks at controlled temperature and then aging at least 6 months in the bottle.
In order to find out how good a wine is there’s no need to drink the whole bottle!
Recommended pairings: first and second meat, cured meats, cheeses, mushrooms.
Serving temperature: 16-18° C
If wine weren’t important, Jesus wouldn’t have dedicated his first miracle to it!
Suggested pairings: risottos and pasta dishes with meat, meat main courses, cured meats, cheese, mushrooms. Serving temperature: 16-18° C. Possible slight natural traces of potassium bitartrate, which do not affect the quality of the wine, are left deliberately by the wine-maker, who has chosen to curb processing and stabilisation so as not to alter the natural characteristics of the product.
| Organic grapes: | Carignano del Sulcis 100%, |
|---|---|
| Vineyard location: | Calasetta |
| Soil: | Sandy |
| Exposure: | Est-Ovest |
| Breeding of vines: | Alberello, Spalliera |
| Ages of the vines: | 70-100 years |
| yield for stump: | 1kg / 1.2kg |
| Yield for hectare: | 25/30 quintal/ha |
| Harvest: | 21 september |
| Fermentation: | in steel tank |
| Aging: | Steel |
DESCRIPTION
Denomination: Carignano del Sulcis Doc
Free-foot screws
1 plant = 1 bottle
Looks also count.
Deep ruby red.
The eye can be tricked but the nose can’t
Rich and complex bouquet, fruity with elegant balsamic notes of Mediterranean scrub typical of the terroir.
I can’t please everyone. Not everyone has good taste.
Rich and persistent, fruity bouquet with elegant balsamic notes of Mediterranean scrub typical of the production territory.
Warm and savory with the presence of sublte and balanced tannins.
True connoisseurs don’t drink wine, they sample secrets.
Careful selection of grapes, hand-picked in small boxes. Peeling of the bunches and subsequent breey flesh. Fermentation in steel tanks at controlled temperatures 26-28 °C.
Replacements and repeated delestages ensure a good extraction of aromatic and pigment components.
Storage in stainless steel tanks at controlled temperature and then aging at least 6 months in the bottle.
In order to find out how good a wine is there’s no need to drink the whole bottle!
Recommended pairings: first and second meat, cured meats, cheeses, mushrooms.
Serving temperature: 16-18° C
If wine weren’t important, Jesus wouldn’t have dedicated his first miracle to it!
Suggested pairings: risottos and pasta dishes with meat, meat main courses, cured meats, cheese, mushrooms. Serving temperature: 16-18° C. Possible slight natural traces of potassium bitartrate, which do not affect the quality of the wine, are left deliberately by the wine-maker, who has chosen to curb processing and stabilisation so as not to alter the natural characteristics of the product.
ADDITIONAL INFORMATION
| Organic grapes: | Carignano del Sulcis 100%, |
|---|---|
| Vineyard location: | Calasetta |
| Soil: | Sandy |
| Exposure: | Est-Ovest |
| Breeding of vines: | Alberello, Spalliera |
| Ages of the vines: | 70-100 years |
| yield for stump: | 1kg / 1.2kg |
| Yield for hectare: | 25/30 quintal/ha |
| Harvest: | 21 september |
| Fermentation: | in steel tank |
| Aging: | Steel |