Li Junchi

The vines grow near Badesi, close to the coast, on predominantly sandy soils formed from weathered granite, in places near the dunes and the Gulf of Asinara. The grapes are harvested in the last ten days of August, gently pressed pneumatically and made into sparkling wine using the Charmat method; the carbon dioxide develops in a pressurised tank. In the glass, it shows a pale golden colour. Floral notes of acacia and wisteria combine with citrus fruit and peach. On the palate, the wine is fresh, soft and delicately fruity, with salty, iodine-like nuances and a slightly bitter aftertaste.