Canayli (Vendemmia Tardiva)

The grapes come from the Vallata di San Leonardo between Luras and Calangianus, from shallow, loose granite-derived soils rich in stones, with low nutrient levels and limited water retention. The late harvest is carried out by hand in mid-October at around 50 q/ha. Before fermentation, the must undergoes 72 hours of maceration at 5 °C; the wine then matures for 4–6 months in stainless steel. It shows yellow flowers, fruit, salt and minerality, with a fresh, juicy character, full body and a soft, persistent finish. The DOCG version is dry, not sweet.