Barrosu

The grapes come from approximately 60- to 75-year-old vines trained as Alberello in Mamoiada. The vineyards stand on sandy-granitic soils; clay content is also mentioned for this vintage. Fermentation takes place spontaneously with native yeasts in open vessels of approximately 1,000 litres, with around 25 days of skin contact and daily pumping over. The wine then matures for twelve months in large Slavonian wooden casks of 1,500 to 2,000 litres and for around three months in bottle. It shows dark berries, myrtle, Mediterranean herbs, spices and liquorice, with a full-bodied, juicy, mineral and fresh profile and lively tannins. Bottling is limited to approximately 5.800 to 6.000 bottles.