||Vinyards near the coast in the lower Sulcis.
||Hot and dry summers, mild winters.
||Sandy and clayey soils, poor in organic matter.
||Erect shrub cultivation, ungrafted rootstock (Latin vineyard).
||By hand, starting in late September and ending around mid October.
||After stemming and crushing, the grapes are fermented and macerated for 12-14 days in stainless steel tanks at controlled temperature of 25-28 °C. During this period, the must is frequently pumped up, thus fully absorbing the noble tannins typical of bush-grown carignano.
||After malolactic fermentation, the wine is transferred to small, fine grained 1st and 2nd-passage French oak casks for 10-12 months, to further develop its biochemical and chemical-physical properties, aroma and taste. Further aging in the bottle for several months enables early bouquet development.
||It matches red meats, wild boar, roast suckling pig and mature Pecorino cheese.