Our Approach to WinemakingOur wines are soft and elegant as a result of meticulous vineyard management. We are always in search for balance between foliage and fruit. Proper ripening of grapes provides fruitiness and sweetness, while the rational use of wood in the refinement stage provides excellent spiciness.
All steps in the winemaking process take place in full respect of the quality of grapes and each intervention limits the use of additives. |
CANNONAUMarked notes of small wood berries mix with hints of dark chocolate and tobacco. Balanced acidity leads to silky tannins.
95% Cannonau, 5% Tintillu Appellation: Cannonau di Sardegna DOC 91 pts - Planet Grape (2017 vintage) LEARN MORE |
PERDIXIThe nose has a mix of black fruits, combined with a spiciness reminiscent of licorice and vanilla bean with an elegant balsamic flavor. Excellent acidity and structured tannins.
75% Bovale, 25% Carignane Appellation: Isola dei Nuraghi IGT 91 pts - Wine Enthusiast (2016 vintage) LEARN MORE |
VERMENTINO Intense notes of pink grapefruit and lemon with hints of spices and bread crust. It is refreshing and round on the palate with a very pleasant finish.
100% Vermentino Appellation: Vermentino di Sardegna DOC 89 pts - Planet Grape (2018 vintage) LEARN MORE |
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The CellarBuilt in 2005, our cellar uses both modern (stainless steel) and traditional (amphorae and oak) approaches to winemaking. Our terracotta amphorae came in part from Georgia (Caucasus), characterized by an egg-shape, and in part from Tuscany, which take on more of the classic jar-shape. They are housed both underground for natural temperature control, and above ground in the cellar.
Fermentation takes place only with indigenous yeasts for both red and white grapes. This implies a slower process and sweeter extraction of polyphenols, highlighting the aromatic features and sweeter tannins of the various grape varieties. |