Denomination: Carignano del Sulcis Doc Superiore
Pre-phylloxera wine
2 plants = 1 bottle
The eye wants its part.
Color ripe red fruit, enveloping and silky.
I can not please everyone. Not everyone has good taste.
The Superiore is the son of the sands of the dunes of Calasetta, where monumental vines unique in the world resist for a hundred years and more, with Pre-phylloxera roots on sea sand, surrounded by mirtles, lentiscus and junipers.
True connoisseurs don’t drink wine, they taste secrets.
To obtain the Superiore you need the fruits of at least 2 plants since in the field is carried out an accurate selection of the best plants and clusters. They are then transported to the cellar, in small shaded boxes to protect them from the sun and before proceeding to the winemaking is carried out a sorting of the best grapes.
The enological management of the company is entrusted to Antonio Manca with the advice of Beppe Caviola.
Harvest
The harvest began in mid-September, one week ahead of the usual. 2017 was a year of great drought in Sardinia and especially in the south of the island, where the heat was high throughout the summer and did not rain for months. However, thanks to the proximity of the sea, the evening and night temperatures have been mild and this allowed a healthy maturation of the grapes that have donated a wine with strong balsamic notes that characterize a great year.
Wine-making
Peeling of the bunches leaving a whole, intact grape. Fermentation in steel tanks at controlled temperature 27-28 ° C with the addition of about 20% of non-peeled grapes in whole bunch, a 3-5% pied de cuve with native yeasts (prepared 1 week earlier by the same plants). Maceration for 15/20 days with careful use of the technique of reassembling and delestage.
Refinement in French wooden tonneau, with 2° step subtle grain, for 17/8 months, refining another 6 months in steel barrels and final refining in the bottle of at least 6 months.
It surprises the sense of smell with an effusion of medicinal herbs and balsamic notes typical of the Mediterranean bush that grows on the sandy dunes. You plunge your nose and wonder if the one you smell is mint. No, it’s myrtle, we’re in Sardinia. A wine that gives off the scents you feel in the air just landed in the island: lentischio, cistus, rosemary, helichrysum and above all myrtle and iodine.
All of this to enclose a ripe red fruit, enveloping and silky. The taste starts right there. From a silkiness that makes the sip soft and warm. But then, to support the palate, a breath of savory freshness.
The sea is there, really close. And you feel everything.
| Organic grapes: | 100% Carignano |
|---|---|
| Vineyard location: | Calasetta, Isola Sant’Antioco – Sardegna |
| Soil: | Sandy |
| Exposure: | Est-Ovest |
| Breeding of vines: | Alberello |
| Ages of the vines: | 90- 100 years |
| Yield for stump: | 0,8kg/1kg |
| Yield for hectare: | 25/30 quintali/ha |
| Harvest: | half september |
| Fermentation: | in steel tank |
| Aging: | French wooden tonneau |
DESCRIZIONE
Denomination: Carignano del Sulcis Doc Superiore
Pre-phylloxera wine
2 plants = 1 bottle
The eye wants its part.
Color ripe red fruit, enveloping and silky.
I can not please everyone. Not everyone has good taste.
The Superiore is the son of the sands of the dunes of Calasetta, where monumental vines unique in the world resist for a hundred years and more, with Pre-phylloxera roots on sea sand, surrounded by mirtles, lentiscus and junipers.
True connoisseurs don’t drink wine, they taste secrets.
To obtain the Superiore you need the fruits of at least 2 plants since in the field is carried out an accurate selection of the best plants and clusters. They are then transported to the cellar, in small shaded boxes to protect them from the sun and before proceeding to the winemaking is carried out a sorting of the best grapes.
The enological management of the company is entrusted to Antonio Manca with the advice of Beppe Caviola.
Harvest
The harvest began in mid-September, one week ahead of the usual. 2017 was a year of great drought in Sardinia and especially in the south of the island, where the heat was high throughout the summer and did not rain for months. However, thanks to the proximity of the sea, the evening and night temperatures have been mild and this allowed a healthy maturation of the grapes that have donated a wine with strong balsamic notes that characterize a great year.
Wine-making
Peeling of the bunches leaving a whole, intact grape. Fermentation in steel tanks at controlled temperature 27-28 ° C with the addition of about 20% of non-peeled grapes in whole bunch, a 3-5% pied de cuve with native yeasts (prepared 1 week earlier by the same plants). Maceration for 15/20 days with careful use of the technique of reassembling and delestage.
Refinement in French wooden tonneau, with 2° step subtle grain, for 17/8 months, refining another 6 months in steel barrels and final refining in the bottle of at least 6 months.
It surprises the sense of smell with an effusion of medicinal herbs and balsamic notes typical of the Mediterranean bush that grows on the sandy dunes. You plunge your nose and wonder if the one you smell is mint. No, it’s myrtle, we’re in Sardinia. A wine that gives off the scents you feel in the air just landed in the island: lentischio, cistus, rosemary, helichrysum and above all myrtle and iodine.
All of this to enclose a ripe red fruit, enveloping and silky. The taste starts right there. From a silkiness that makes the sip soft and warm. But then, to support the palate, a breath of savory freshness.
The sea is there, really close. And you feel everything.
INFORMAZIONI AGGIUNTIVE
| Organic grapes: | 100% Carignano |
|---|---|
| Vineyard location: | Calasetta, Isola Sant’Antioco – Sardegna |
| Soil: | Sandy |
| Exposure: | Est-Ovest |
| Breeding of vines: | Alberello |
| Ages of the vines: | 90- 100 years |
| Yield for stump: | 0,8kg/1kg |
| Yield for hectare: | 25/30 quintali/ha |
| Harvest: | half september |
| Fermentation: | in steel tank |
| Aging: | French wooden tonneau |