Retaining all the classic sea-spray aromatics of this Sardinian variety, we picked it early enough to keep a great line of acid, but building on barrel fermentation and ageing on lees to add complexity and enhance the textural nature of the variety. We have created a complex and textured little number that has tons of layers.
Fruit was destemmed and stayed on skins for 24 hours to extract flavour, it was then gently pressed into a mix of old French barriques and puncheons, and fermented wild. We let the wine age on lees for 9 months, with occasional bâtonnage to develop texture and mouthfeel . It was kept in bottle for 3 months before release.