Carnevale

The grapes come from vineyards near Mamoiada in Barbagia; specific soil information has not been documented for this vintage. Fermentation takes place spontaneously with indigenous yeasts, followed by around 20 to 25 days of skin maceration. The wine is aged for 14 to 16 months in 225-litre barriques, then matures for at least six months at the estate and is bottled unfiltered. The result is a full-bodied, warm red wine with aromas of cherry compote, dark berries, Mediterranean herbs, spices, graphite and leather. Juicy fruit, fresh tension and pronounced, elegant tannins shape the long finish. Carnevale is the estate’s only red wine aged in barrique.