Sardaigne Alvas 2016

Produced with Grecanico Dorato and Carricante, two typical Sicilian grape varieties. The grapes are pressed after a few days of skin contact, thereby capturing the full expression of its aromas.

From a blend of many Sardinian white varieties - Vernaccia, Nuragus, Malvasia, etc.. - that macerate on their skins for 3 weeks.

Nerello Mascalese from the Campo Re "contrada", a north-facing vineyard that sits at 730m altitude. Destemmed then macerated for 50 days, and matured for 18 months in vats before bottling.

From the estate's eponymous parcel that combines Greghetto with old massal selection Sangiovese, a red vinified in open vats and then aged 2 years in small barrels.

Malvasia di Candia aromatica is macerated for 270 days with the skins to obtain a golden colour to obtain a golden color - the color of the ripe grape - and a complex and aromatic juice, with body and tonicity.

Greghetto - a variety of Tuscan Sangiovese - makes up 95% of the wine, along with a variety of other regional grapes (cannaiolo, colorino, ciliegiolo...).

Pure friulano grape variety - formerly called "tocai" friulano, here renamed from the palindrome "jakot" - destemmed and macerated with the skins for ten days in open truncated vats, then finished in barrels.

Malvasia di Candia aromatica is macerated for 60 days with the skins to obtain a golden color and a complex and aromatic juice, with body and tonicity.