Franco di Piede

The vines grow on the island of Sant’Antioco in sandy soils close to the coast; they are trained as Alberello, with 6.000 vines per hectare and a low yield of 50 q/ha. After around twelve days of skin maceration at 26–28 °C, the wine matures partly in 50-hl oak casks and partly in concrete vessels, followed by at least six months in bottle. It shows an intense ruby-red colour, aromas of cherry, balsamic and vanilla notes, medium body, harmonious acidity, balanced tannins and good length. Its distinctive feature is the very old, ungrafted vines growing in sandy soil. ([cantinadicalasetta.com](https://cantinadicalasetta.com/vini/franco-di-piede-carignano/?utm_source=openai))