Saccarè

The grapes come from a vineyard site near Lotzorai planted more than 70 years ago and trained in the Alberello system. The soil type is described as schist; the vines are harvested by hand. The must ferments spontaneously with indigenous yeasts in stainless steel and macerates on the skins for around two weeks. The wine then matures for approximately twelve months in used barriques and continues to age in bottle. In the glass, it is dense and powerful, with dark fruit, cherry, spice and balsamic notes, full structure, a fine tannin base and a mineral, saline finish. ([raisin.digital](https://www.raisin.digital/it/scopri/italia/sardegna/vignaioli-naturali/roberto-e-lorenzo-pusole-Pusole-2631/vini/rossi/saccare-199230/?utm_source=openai))