2022 Technical Specifications
Alcohol 14.8%
Residual Sugar 0.7 g/L
pH 3.71
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 85% Bovale, 10% Carignano, 5% Cannonau
Region Isola dei Nuraghi
Soil Stony and calcareous clay-loam
Orientation Southeastern
Harvest Dates September
Fermentation Vessels Stainless steel tanks
Oak Types French oak
Barrel Size 225
Sulfites 148.0 ppm
Contains Added Sulfites Yes
Production Volume 45,000 bottles
Bottles45,000
Production Details The vineyard is listed as 225 acres at 760–825 feet, trained to Gobelet and spur-pruned Guyot, with 2,200 vines per acre, a yield of 2.4 tons per acre and a 1980 planting year. Alcoholic fermentation lasted 15–16 days at 82–86°F; racking was used and maceration lasted 14–28 days. Maturation comprised 12 months before bottling in barriques and cement vats, using new to one-year-old containers, followed by six months in bottle. The finished-wine panel also lists acidity as 5.6 g/L without identifying the acid-equivalent basis and dry extract as 33.4 g/L.
Tasting Notes Elegant, with layered complexity
Food Pairing Spit-roasted suckling pig, lamb or kid; antipasti; semolina gnocchi with basil and pecorino; or ravioli filled with chard and ricotta
2021 Technical Specifications
Alcohol 14.7%
Residual Sugar 0.5 g/L
pH 3.52
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 85% Bovale, 10% Carignano, 5% Cannonau
Region Isola dei Nuraghi
Soil Stony and calcareous clay-loam
Orientation Southeastern
Harvest Dates September
Fermentation Vessels Stainless steel tanks
Oak Types French oak
Barrel Size 225
Sulfites 151.0 ppm
Contains Added Sulfites Yes
Production Volume 50,000 bottles
Bottles50,000
Production Details The vineyard is listed as 225 acres at 760–825 feet, trained to Gobelet and spur-pruned Guyot, with 2,200 vines per acre, a yield of 2.4 tons per acre and a 1980 planting year. Alcoholic fermentation lasted 15–16 days at 82–86°F; racking was used and maceration lasted 14–28 days. Maturation comprised 12 months before bottling in barriques and cement vats, using new to one-year-old containers, followed by six months in bottle. The finished-wine panel also lists acidity as 6 g/L without identifying the acid-equivalent basis and dry extract as 35.1 g/L.
Tasting Notes Elegant, with layered complexity
Food Pairing Spit-roasted suckling pig, lamb or kid; antipasti; semolina gnocchi with basil and pecorino; or ravioli filled with chard and ricotta
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 0.36 g/L
pH 3.63
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 85% Bovale, 10% Carignano, 5% Cannonau
Region Isola dei Nuraghi
Soil Stony and calcareous clay-loam
Orientation Southeastern
Harvest Dates September
Fermentation Vessels Stainless steel tanks
Oak Types French oak
Barrel Size 225
Sulfites 139.0 ppm
Contains Added Sulfites Yes
Production Volume 59,000 bottles
Bottles59,000
Production Details The vineyard elevation is 760–825 feet; training is Gobelet and spur-pruned Guyot, with 2,200 vines per acre, a yield of 2.4 tons per acre and a 1980 planting year. Alcoholic fermentation lasted 15–16 days at 82–86°F; racking was used and maceration lasted 14–28 days. Maturation comprised 12 months before bottling in barriques and cement vats, using new to one-year-old containers, followed by six months in bottle. The finished-wine panel also lists acidity as 4.7 g/L without identifying the acid-equivalent basis and dry extract as 37 g/L.
Tasting Notes Elegant, with layered complexity
Food Pairing Spit-roasted suckling pig, lamb or kid; antipasti; semolina gnocchi with basil and pecorino; or ravioli filled with chard and ricotta
Producer Information
Website
Address
Via Roma, 28/30, Serdiana (CA), 09040, Sardinia, Italy
Phone
+39 070 740606
Email
Owner
Valentina Argiolas, Francesca Argiolas, Antonio Argiolas (grandchildren of founder)