Origin: small vineyard on the Oristano coast at less than 5 meters above sea level on sandy and loose soil, characterized by a certain clayey presence, and a typically Mediterranean climate, characterized by mild winters with limited rainfall and very hot and dry summers, cooled only by strong mistral winds and by the cool breezes that blow from the sea, release good quantities of mineral salts on the grape skins.
Vinification: After a slow and careful destemming of the bunch, we proceed with a careful and precise pressing of the grape. We proceed with the satical clarification of the must and fermentation starts with spontaneous pied de cuve in 20 Hl cement tanks and terracotta amphorae. Process that lasts about 7/10 days during which light manual punching down takes place. At the end of the fermentation it continues with battonnagge that allow to give body and volume to the wine.