PLACE OF ORIGIN: Sa Tanca estate, about 250-300 metres above sea level.
SOIL: Medium mixture, tending to loose, presence of limestone and clay.
GRAPE VARIETIES: Bovale 55%, Carignano 35%, Cannonau 10%
CLIMATE: Mediterranean, good temperature excursions, well ventilated.
HARVESTING: By hand, in the early morning.
VINIFICATION TECHNIQUE: Maceration for about 10-12 days, malolactic fermentation in glass-lined concrete tanks.
TASTING NOTES: Colour Intense ruby red. Nose Intense, lingering, well balanced. Palate: Velvety, full, harmonious, warm, round.
ALCOHOL CONTENT: 14,5%
SERVING: Stemware with wide rim and fairly deep bowl, serving temperature 18°C.
FOOD MATCHES: First courses with flavoursome meat-based sauces, spit-roasted suckling pig, grilled red meat, roast lamb, myrtle-flavoured hen, Sardinian sausage, mature Sardinian pecorino cheese.