Aina

The grapes come from hillside sites in Basso Sulcis in south-western Sardinia. The vineyards are planted on calcareous-clay soils, trained using the Guyot system and, according to the producer, yield around 45 quintals per hectare. Skin contact with maceration takes place at 26–28 °C over 10–12 days; the wine then matures in 50-hl oak casks and for at least six months in bottle. In the glass it shows an intense ruby-red colour with garnet reflections. Aromas of ripe cherry and subtle vanilla meet a soft body, harmonious acidity, balanced tannins and good length.