"ANTIOGU"
MANDROLISAI SUPERIORE DOC
Classification: Mandrolisai Superiore DOC
Grape Variety: Bovale Sardo (Muristellu), Cannonau and Monica.
Provenance: Vineyards situated in the municipal territory of Atzara, a hilly area west of Gennargentu mountains.
Altitude: 550m a.s.l.
Soil: Medium-textured decayed granite tanding to sandy.
Training System: Goblet
Density: 6,000 vines/Hectare.
Yield: 40-50 quintals/Hectare.
Age of vineyard: over 50 years old.
Harvesting period: Second week of October.
Vinification: Grapes are mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 15-18 days. Maturation for 12 months in steel containers, 12 months in 50hl barrels and refining in bottles for 3 months.
Organoleptic characteristics: Ruby red with pomegranate glints. Full body with inklings of vanilla and spices, wild berries. Long and persistent finish.
Serve with: Traditional meat dishes and ripe cheeses.
Grape Variety: Bovale Sardo (Muristellu), Cannonau and Monica.
Provenance: Vineyards situated in the municipal territory of Atzara, a hilly area west of Gennargentu mountains.
Altitude: 550m a.s.l.
Soil: Medium-textured decayed granite tanding to sandy.
Training System: Goblet
Density: 6,000 vines/Hectare.
Yield: 40-50 quintals/Hectare.
Age of vineyard: over 50 years old.
Harvesting period: Second week of October.
Vinification: Grapes are mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 15-18 days. Maturation for 12 months in steel containers, 12 months in 50hl barrels and refining in bottles for 3 months.
Organoleptic characteristics: Ruby red with pomegranate glints. Full body with inklings of vanilla and spices, wild berries. Long and persistent finish.
Serve with: Traditional meat dishes and ripe cheeses.