Ballu Tundu

The grapes come from the Garaunele site near Mamoiada, from over 100-year-old vines on loose granite soils at around 650–700 m altitude; the vines are trained as alberello and yields are approximately 30 hl/ha. Fermentation on the skins takes place spontaneously in wooden vessels and lasts around 30 days. The wine then matures first in large wooden casks, followed by ageing in concrete and in bottle. It shows forest berries, spices, myrtle and juniper, along with fresh acidity, saline minerality, full body and ripe tannins.