Cinquanta Vendemmie

This wine is produced using Cagnulari and other red-skinned grapes of the Alghero area.  The grapes are harvested by hand, pressed and left to macerate in steel vats for four weeks.  The wine is devatted and transferred to small tanks, at a controlled temperature of 18-20  C to complete its evolution.   The small batches of wine are then aged in barriques and tonneaux for between 12 and 15 months.  After mixing the wine is left to gracefully refine in the bottle.

Colour:  Ruby red with garnet reflections

Serving suggestions:  Ideal with Sardinian starters and roast meats, also with medium and well-                                              matured pecorino cheeses.