OUR WINES
The result of a millenary culture that has remained almost unchanged, based on the concept of non-property and of natural family inheritance
Sobi
Sobi, Sardinian red, produced outside the Doc with grapes from Neoneli, from vineyards 30% Sardinian Bovale, 35% Cannonau, 20% Monica and
15% Carignano and Barbera. The harvest takes place in the first ten days of October. After a slow and careful destemming of the bunches, spontaneous fermentation begins in 20hl cement tanks. The fermentation lasts about three weeks, with light manual punching down at the end of the second. The refinement lasts eight months in second passage oak barriques, during which light bâtonnage is carried out and the malolactic fermentation is activated.
Variety: BOVALEDDU (Sardinian Bovale) 25%, CANNONAU 35%, MONICA 5%, 35% pascale, cagnulari, carignano, barbera
Harvest year: 2019
Vinification: After a slow and careful destemming of the bunches, spontaneous fermentation starts in 20 Hl cement tanks. Here the whole berries alternated with whole bunches begin their fermentation process. Process that lasts about 3 weeks during which light manual punching down takes place after 2 weeks. Refinement: the wine is aged for 8 months in second passage oak barriques. During this period he does the MLF and light battonage is done.
Bottling: September 2020
Corking: natural cork, origin: Mandrolisai Origin: vineyards in the municipality of Neoneli.
N. of bottles produced: 8500
Susu
Susu is a Cannonau with a spicy olfactory spectrum, enlivened by a note of pepper that dialogues with ripe dark fruits.
Variety: Cannonau, monocultivar planting in the municipality of Neoneli Harvest year: 2019
Harvest year: 2019
Vinification: After a slow and careful destemming of the bunches, spontaneous fermentation starts in 20 Hl cement tanks. Here the whole berries alternated with whole bunches begin their fermentation process. Process that lasts about 3 weeks during which light manual punching down takes place after 2 weeks. Refinement: the wine is aged for 8 months in second passage oak barriques. During this period he does the MLF and light battonage is done.
Bottling: September 2020
Corking: natural cork, origin: Mandrolisai Origin: municipality of Neoneli vineyard.
N. of bottles produced: 1500
Be Luna
Be luna, Sardinian red made of 40% Sardinian Bovale, 35% Cannonau and the remaining 25% Monica. With a very small production, of around 1200 bottles, from 120-year-old vines, it stands out for its
complex and refined nose, with notes of cherry, cinchona, tobacco and Mediterranean scrub. In the mouth it reveals great finesse, enhanced by a balsamic note, which evokes an ancient Sardinia.
Variety: BOVALEDDU (Sardinian Bovale) 35%, CANNONAU 35%, MONICA 30%
Vinification: After a slow and careful destemming of the bunches, spontaneous fermentation starts in 20 Hl cement tanks. Here the whole berries alternated with whole bunches begin their fermentation process. Process that lasts about 3 weeks during which light manual punching down takes place after 2 weeks.
Refinement: the wine is aged for 8 months in second passage oak barriques. During this period the MLF is carried out and light batonnage is carried out.
Bottling: September 2020
Corking: natural cork, origin: Mandrolisai
Grape origin: vineyard planted in 1905 in the municipality of Atzara
N. of bottles produced: 1300
Mari
Mari is a Mandrolisai DOC, from 35% Sardinian Bovale, 30% Cannonau, 30% Monica vines. The harvest takes place in the first ten days of October. After a slow and careful destemming of the bunches, spontaneous fermentation begins in 20hl cement tanks. The fermentation lasts about three weeks, with light manual punching down at the end of the second. The refinement lasts eight months in second passage oak barriques, during which light bâtonnage is carried out and the malolactic fermentation is activated. Mari appears as a wine of great balance: spicy notes emerge on the nose, it is soft in the mouth and is striking for its enveloping hints of dark fruit and the delicious salty note, with a warm finish.
Variety: BOVALEDDU (Sardinian Bovale) 35%, CANNONAU 35%, MONICA 30%
Vinification: After a slow and careful destemming of the bunches, spontaneous fermentation starts in 20 Hl cement tanks. Here the whole berries alternated with whole bunches begin their fermentation process. Process that lasts about 3 weeks during which light manual punching down takes place after 2 weeks.
Refinement: the wine is aged for 8 months in second passage oak barriques. During this period he does the MLF and light battonage is done.
Bottling: September 2020
Corking: natural cork, origin: Mandrolisai
N. of bottles produced: 4900
Unda
Vermentino DOC Sardinia. It has an ample nose, elegant floral, fruity and mineral notes which are balanced by an interesting acidity in the mouth.
Variety: Vermentino DOC
Origin: small vineyard on the Oristano coast at -5 m b.s.l. 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, dry summers, refreshed only by the strong mistral winds and by the cool breezes that blow at night from the sea, they release good quantities of mineral salts on the skins of the berries.
Vinification: After a slow and careful destemming of the bunch, we proceed with a careful and precise pressing of the berry. We proceed with the static clarification of the must and start the fermentation with spontaneous fermentation 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 we continue with batonnage which allow to give body and volume to the wine.
Bottling: March 2021
Corking: natural cork, origin: Mandrolisai
Grape origin: vineyard planted in 2005 in the municipality of Riola
N. of bottles produced: 6500
vernaccia
Vernaccia Igt Isola dei Nuraghi.
Variety: Vernaccia Igt Isola dei Nuraghi
Origin: small vineyard on the Oristano coast at -5 m b.s.l. 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, refreshed
only by the strong mistral winds and by the fresh breezes that the night,
breathing from the sea, they release good quantities of mineral salts on the skins
of the grapes.
Vinification: After a slow and careful destemming of the bunches, spontaneous fermentation starts
in terracotta amphorae. At 2/3 of the fermentation we proceed to a careful and precise
pressing of the fermenting must. At the end of the fermentation we continue with batonnage, which
allow to give body and volume to the wine.
Bottling: March 2021
Corking: natural cork, origin: Mandrolisai