Li Muri

The grapes come from the San Leonardo vineyard in Gallura, a hilly site with granite-dominated soils. They are hand-harvested, briefly macerated on the skins and, after static settling, fermented with selected yeasts at around 18 °C in temperature-controlled stainless-steel tanks. The wine then matures on fine lees in steel and for several months in bottle. It shows citrus and exotic fruit, hawthorn, acacia and Mediterranean herbs; on the palate, it is fresh, mineral, saline and persistent.