Carignano del Sulcis DOC Reserve.
place of origin
Erect shrub cultivation, ungrafted rootstock (Latin vineyard), near the coast in the lower Sulcis.
Sandy and clayey soils, poor in organic matter.
Hot and dry summers, mild winters.
By hand, starting in late September and ending around mid October.
vinication and development
After stemming and crushing, the grapes are fermented and macerated for 12-14 days in stainless steel tanks at controlled temperature of 25-28 °C. During this period, the must is frequently pumped up, thus fully absorbing the noble tannins typical of bush-grown carignano. After malolactic fermentation, the wine is transferred to small, fine grained 1st and 2nd-passage French oak casks for 10-12 months, to further develop its biochemical and chemical-physical properties, aroma and taste. Further aging in the bottle for several months enables early bouquet development.
Colour: Deep, almost solid ruby red. Nose: Intense fruity notes of blackberry, blueberry, vanilla, myrtle, leather and liquorice. Palate: Big and velvety, great structure and long aromatic finish, a full-bodied wine.
Constant temperature 17 °C, humidity 75-80%, away from light, horizontal bottle.
Very large goblet with medium-wide rim, serving temperature 18 °C.
It matches red meats, wild boar, roast suckling pig and mature Pecorino cheese.