10% Bovaleddu & 90% Carignano.
Sourced from old vines that are bush trained in the traditional manner in argillaceous and sandy soils in the Sulcis region. This reduces yields to as little as 1.5kg per vine; in turn creating super concentrated grapes. Harvest is by hand from late September into October. Vinification is in stainless steel vats with skin maceration, at around to 25 - 28C, with frequent pumping over to extract maximum colour and flavour. The maceration is concluded within 15-16 days then the malolactic fermentation is started as early as possible and continues into December. The wine is then transferred into new French barriques to age for between 16 and 18 months where the ripe tannins soften and harmonise with the wine into a silky structure. There is a light fining before bottling but no filtration, and the wine then ages for at least a year in bottle at 14C.
Intense aromas and excellent use of oak. Terrific structure and body with ripe, smooth, black fruit and spices on the palate. Immediately striking due to its richness and extract. Balance between the fruit and the wood is superb.
Wine Reviews: Tre Bicchieri Award, Gambero Rosso.
Ready to Drink? Yes and no. This is a world class wine that will mature beautifully but with decanting can be enjoyed in its youth too.
Food and Wine Matches: Pairs beautifully with red meat, game and full flavoured cheese. Served between 18 and 20C, try it with teriyaki pork chops and Thai vegetables, pan-seared filet mignon with roasted potatoes and Merlot sauce or a grilled sirloin steak with anise- basil butter.