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Color: Bright straw yellow with golden tinges. Nose: Big, intense, with nuances of grape and exotic fruit, and hints of green pepper (capsicum). Palate: Dry, full, warm, with good firmness of flavour and texture, characteristic, well balanced, harmonious, good structure, especially delicate, elegant, with a pleasing slightly bitter finish. Serving suggestions: Tall, fairly wide goblet, serving temperature 10-12 °C Food Parings: The ultimate wine for fish entrees, shellfish and crustaceans. Light first courses, seafood risotto, grilled or stewed fish, mild PDO Sardinian Pecorino cheese.
Production area: Valley of San Leonardo in the countryside of Luras, Calangianus, yield 60-70 quintals per hectare. Vineyard: Mostly at 1000 feet above sea level on a western and south western exposure Soil: Granite soils of limited depth, rich in skeleton consisting of coarse granite weathering sand, loose, acid, poor in nutrients, very low water retention. Training System: Guyot. Climate: Mediterranean, average rainfall rates in Spring and Autumn, long, hot and windy summers, considerable temperature excursions. Harvest: Traditional, by hand- end of September.
Vinification: The slightly overripe grapes are softly pressed and fermented at low temperatures in stainless steel tanks. Aging: Not more than a couple of months in stainless steel tanks before bottling.