Wines

AGE OF VINEYARDS:
20/25 years old

GROWING SYSTEM:
Guyot

VARIETY:
Vermentino di SardegnaD.O.C.

WINE PER HECTARE:
3500

QUINTALS PER HECTARE:
110/h

HARVEST:
September

PROCESSING AND FERMENTATION:
Few selected vineyards, picked among the oldest ones, produce the grapes from which this wine is madeof. The bunches are picked by hand from each plant.

REFINING AND AGEING:
After a slow and long ageing period, it will contain within it the max expression of this grape. 

ANALYTIC DATA: 
12-13%Vol. Acidity5,4g/l  

DESCRIPTION:
Straw-yellow with an intense, fruity, winey and a long lasting bouque twith hints of melon, banana and bitter almond. Full body, soft, intense and persistent, fruity with a bitter aftertaste typical of Vermentino. 

SERVING SUGGESTION:
it pairs perfectly with meals not too much elaborated and complex as sea food starters and fish.

VINTAGE:
2016

AGE OF VINEYARDS:
5-15 years

GROWING SYSTEM:
pruned-spur cordon-trained

VARIETY:
Monica di Sardegna D.O.C. Superiore

VINE PER HECTARE:
4000

QUINTALS PER HECTARE:
80 q/h

HARVEST:
Beginning of October

PROCESSING FERMENTATION:
In the past this grape type was the most popular in Sardinia, today it thrives in a few special areas like the sands of Lake Baratz.  

ANALYTIC DATA:
Alcohol  12,5 – 14% 

DESCRIPTION:
Deep ruby red. Intense with fragrant and persistent scents of cherry and red fruits, and elegant spice notes. Dry and warm, pleasantly soft and delicate on the palate, well- structured with only slight acidity.

SERVING SUGGESTIONS:
Good with vegetable soup and white meats.

AGE OF VINEYARDS:
30/35 years old

GROWING SYSTEM:
pruned-spur cordon-trained

VARIETY:
Cannonau (Grenache)

VINES PER HECTARE:
3000 Quintalsper Hectar: 60q/h

HARVEST:
mid-September

PROCESSING AND FERMENTATION:
The grapes of this precious Riserva is carefully selected withing Guardia Grande, Villassunta and Porto Conte vineyards,harvested by hand,itis left to macerate in steel tanks at a controlled temperature.

REFINING AND AGEING:
Firstly, the wine is aged in oak barrels and then moved inside barriques. The assembling and ageing inside bottles higlights its elegant structure and boquet’sarmony.

ANALITIC DATA:
13,5%Vol

DESCRIPTION:
Garnet with an intense, perfume and pleasant hints of riped fruit in armony with the clear reminiscence of toasted oka and vanilla. Dry, hot,velvety,persistent and soft taste with  avanilla and spicie safter-taste.

SERVING SUGGESTION:
Recommended with red meat, games and aged cheeses.

AGE OF VINEYARDS:
15-20 years

SYSTEM OF GROWTH:
pruned-spur cordon-trained 

VARIETY:
Cannonau(Grenache)

GRAFTING:

VINE PER HECTARE:
4.000 Quintals per Hectare: 80 q/h

HARVEST:
mid-September

PROCESSING AND FERMENTATION:
The wine Le Bombarde gets its name from the homonym beach, where even nowadays our Cannonau and Monica vineyards are located.

REFINING AND AGEING: 
13,5–14,5%vol. Acidity:5g/l

DESCRIPTION:
Intense, lively and shiny ruby. Intense and fine smell with elegant characteristic scents. Dry, full and warm, velvet ybut firm,very harmonic and tannic.

SERVING SUGGESTION:
Best served with red meat, game and aged cheese.

AGE OF VINEYARDS: 
5-15 years 

GROWING SYSTEM:
Guyot

VARIEY:
Vermentino di SardegnaD.O.C. 

VINE PER HECTARE:
4000

QUINTALS PER HECTARE:
150 q/h 

HARVEST: 
Last August/Beginning of September 

PROCESSING AND FERMENTATION:
The lobster is the symbol of the gastronomy of Alghero and this white wine made from Vermentino di Sardegna grapes, is the ideal match. 

ANALYTIC DATA:
Alcohol 12,5–13,5% 

DESCRIPTION:
Pale straw-yellow with soft hints of green. Its winy aroma is well-balanced, delicate though distinct, with a fresh fragrance reminiscent of ripe apples.Harmonious,dry but not harsh, crisp and rather lively, with a pleasantly lingering after taste of almonds.   

SERVING SUGGESTION:
Ideal accompaniment for fish dishes, especially shellfish.

AGE OF VINEYARDS:
15-20 years

SYSTEM OF GROWTH:
Spurred cordon

VARIETY:
Cannonau

GRAFTING: VINE PER HECTARE: 
4.000

QUINTALS PER HECATRE: 
140 q/h Harvest: mid-September

PROCESSING AND FERMENTATION: 
Rosè wine,obtained by gently squeezing out the D.O.C. Cannonau red grapes. It is vinified in white and left fermenting in stainless steel barrels at approximately 17°.

REFINING AND AGEING:
It is left ageing for 1 month in bottle.

ANALYTIC DATA: 
Alcohol 12-13%vol. Acidity:5,2g/l

DESCRIPTION:
Shiny and lively rosè coloured, with a fresh and characteristic smell with a light scent of rose and wild berries.

SERVING SUGGESTION: 
It should be drunk as young as possible combined with starters and fish, soups, white meat and soft cheese.