Ghirada Murruzzone

The grapes come from a historic, approximately 50-year-old Alberello vineyard site in Murruzzone near Mamoiada. The soil consists of weathered granite; yields are below 50 hl/ha. After hand harvesting and destemming, the must ferments spontaneously in 75-hl wooden fermenters and undergoes 25 days of skin maceration. The wine then matures for around 30 months in large wooden casks. It shows ripe red and dark fruit, plum, balsamic and leathery notes, fresh spice, juicy acidity, a powerful body and silky, finely integrated tannins.