Cardile

The vines grow on clayey-silty soils with pebbles and some sandy components. The grapes are hand harvested into small baskets, destemmed and gently pressed. The must ferments under temperature control at 13 °C in stainless-steel tanks for around 15 to 20 days; the wine then matures on its fine lees. In the glass, it is straw yellow, with a fruity nose and delicate citrus notes. On the palate it is fresh, mineral, intense and persistent. A distinctive feature is its stated ageing potential of up to five years.