MANDROLISAI DOC
Classification: Mandrolisai 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: Goblets and Espalier
Density: 5,000 vines/Hectare.
Yield: 60 quintals/Hectare.
Harvesting period: Second week of October.
Vinification: Grapes are mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 8-10 days. Maceration in steel and maturation in 70hl and 50 hl wooden barrels to bottle for about six months.
Organoleptic characteristics: Ruby red wine with a long bouquet and inklings of wild berries and maquis. A flavourly palate, well-balanced and gentle.
Serve with: All meat dishes, venison 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: Goblets and Espalier
Density: 5,000 vines/Hectare.
Yield: 60 quintals/Hectare.
Harvesting period: Second week of October.
Vinification: Grapes are mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 8-10 days. Maceration in steel and maturation in 70hl and 50 hl wooden barrels to bottle for about six months.
Organoleptic characteristics: Ruby red wine with a long bouquet and inklings of wild berries and maquis. A flavourly palate, well-balanced and gentle.
Serve with: All meat dishes, venison and ripe cheeses.