Madrighe

The grapes come from a lower-lying, more fertile part of the Sa Neula valley, planted in 1992 on acidic, granite-based soil. The vines are trained using Guyot; sheep keep the spontaneously vegetated vine rows open. After manual harvesting, the must undergoes spontaneous fermentation with indigenous yeasts, is traditionally pressed after two days and matured in a steel tank. This is followed by spontaneous malolactic fermentation, after which the wine matures on the fine lees with regular bâtonnage. It is vertical, salty-mineral and fresh, with Mediterranean herbs and a slender body. Unfiltered and unfined, with a light addition of sulphur.