Cannonau

Dark ruby colour shows garnet nuances. Ripe cherry, blueberry, blackcurrant and red plum appear with delicate spice, myrtle and Mediterranean herbs. Ripe, juicy fruit and velvety tannins lead to a soft, fruity finish. The blend combines ninety percent Cannonau with five percent Bovale and five percent Carignano. Fermentation and maceration take place at controlled temperature for ten to twelve days.

Deep ruby colour with garnet shades accompanies red-fruit, balsamic and Mediterranean-scrub notes. The palate is fruity, decisive and persistent, with round, smooth tannins. Cannonau is harvested by hand in crates, then crushed and destemmed. A forty-eight-hour cold pre-fermentation maceration precedes fermentation lasting approximately ten to twelve days. The grapes come from Sardinia’s Gallura area. Alcohol is thirteen and a half percent.