VinificationCareful selection of the slightly overripe grapes, de-stemming and pressing followed by a short maceration on the skins at a controlled temperature. The vinification takes place avoiding contact with oxygen to preserve the aromatic structure of the bunches. Fermentation takes place with a selected yeast at a controlled temperature with frequent bâtonnage in steel tanks for 40 days. At the end of fermentation, the wine is decanted into French wooden barriques for another 6 months.
Sensory characteristicsIntense ruby red with garnet hues. The nose reveals a deep scent of mulberry, black plum and fresh purple that combines with the aftertaste of myrtle, a typical Sardinian plant, tobacco and notes of smoked ground spices. A vivacity of concentrated black berried fruits with dark brambles and vanilla spices. The dense and refined tannins are velvety and elastic. Persistent aftertaste of minerality and notes of coffee.
At the tablePerfect with a rib of beef with pepper and mushroom sauce or a slowly roasted venison fillet covered with Mexican mole sauce with baked beetroot; these are the dishes capable of enhancing the complexity of the smoked spices in this wine. For dessert, a chocolate fondant with at least 70% cocoa for a perfect finish.
|Name||Isola dei Nuraghi|