Serra Lori

The vines grow on well-sunlit, calcareous-clay soils at Tenuta Sa Tanca. Part of the grapes undergoes carbonic maceration, followed by a traditional skin maceration of around three to four hours. The must is naturally clarified at 10 °C and fermented at around 16 °C in cooled stainless-steel tanks; the wine then remains in tank for four weeks and matures for one month in bottle. In the glass, it shows a pale pink colour, delicate red fruit and a fresh, lively, saline-tasting palate with balanced body.