Granazza

The vines grow near Mamoiada on granitic weathering soils at altitudes of around 500 to 800 metres and are trained as bush vines. The classic version undergoes spontaneous fermentation with natural yeasts and matures, depending on the vintage, for approximately eight to ten months in concrete or stainless-steel tanks. In the glass, it is dry, mineral and salty, with aromas of flint, white herbs, Mediterranean scrub and white peach. The body is structured, the acidity fresh and the finish long. Sedilesu also vinifies the indigenous variety as a separate version with a short period of skin contact.