Rosso dei Colli del Limbara IGT rich of owers’ scents and intense fruity fragrances, which remind small berries, pomegranate and white peach.
Production Area Berchidda (Olbia Tempio) – “Su Crabileddu” area Sardinia – Italy
Type of soil and training system Granitic, sandy. Lives sapling and low cordont.
Grapes Carignano 60% Carignano – 40% Sangiovese.
Yeld and climate 1 ac./4500 bottles. Typical Mediterranean, hot and dry summers, mild and rainy winters.
Harvest, vinification, maturation and refining Manually performed in early September. Perfectly ripe grapes are cold pressed and left for maceration for 12 hours; with the technique of racking off, free run must will be extracted and exclusevely used for the production of rosé wine. The same must will be submitted to static decantation for 24-36 hours at 35-39° F; only the clear portion will ferments at low temperature, 50-54° F for 30-40 days. The wine will rest above its lees until March –April, with frequent batonnage. In the month of May it will be bottled. This long cycle of vinification is meant to preserve all fragrances and aromas of the original fruit.
Color Pink coral with lively “onion skin” reflections.
Bouquet Rich of owers’ scents and intense fruity fragrances, which remind small berries, pomegranate and white peach.
Serving temperature 46-54°F.
Superlative as aperitive, it pairs successfully with croutons, tapas, tempura and cured meat; the combination with fish or vegetable soups is also recommended; it is perfect with the “cuata soup” from Gallura.
External packaging A carton contains six bottles 750 ml. The production is limited to ca. 3.300 bottles per year.