Opale

The vines grow in Sulcis in south-western Sardinia on sandy, limestone- and clay-rich soils with a high proportion of stones, active limestone and maritime influence. The grapes are cooled to 4 °C, left on the skins for around twelve hours, gently pressed and fermented at 18–20 °C. The wine then matures for seven months on the fine lees and for at least a further two months in bottle. It shows ripe yellow fruit, Mediterranean maquis, iodine, sweet spices and pastry; on the palate, it is full, silky, fresh and saline.