THE PRODUCER : Argiolas

Aging: 8-10 months in oak casks followed by an extra month in the bottle.

Harvest time: Hand picking in boxes, in the first mornings of October

Production Fermentation – maceration at controlled temperature of 28-30 °C for about 10- 12 days. Malolactic fermentation in concrete glass-lined tanks and development in small oak casks for 8-10 months. Brief refining in the bottle.

Nose: Intensely vinous, typical of Cannonau.

Taste: Warm, well-rounded, well-structured and excellently balanced.