Sardegna, Italy
The harvested grapes are de-stemmed and fermented in contact with the skins for 20 days in steel tanks at a controlled temperature of 25oC with repeated punch downs.

At the end of the alcoholic fermentation, the wine separated from the skins undergoes malolactic fermentation for about two months in stainless steel tanks.

Once the malolactic fermentation is finished, the wine is put in new French oak barrels to age for 6 months.
After these months of aging in wood, the wine is blended, decanted a couple of times to separate it from the sediment, and then bottled. It spends another month in the bottle before being released.

Alcohol per volume: 14.5%
Grapes: Cannonau 100
Plantation Year: 2005
Altitude: 150 meters
Surface Area: 1 hectare
Exposure: North East
Soil: Granite decay
Harvest: Manual, only early in the morning, last weeks of Sept.
MSRP: $31.25