Perda Pintà Sulle Bucce

The grapes come from 60- to 100-year-old vines trained in alberello on weathering granite in Mamoiada. The late-picked, fully ripe berries are processed as a single variety. Spontaneous fermentation takes place in tonneau at 19 °C; the wine then matures for ten months in tonneau and a further three months in bottle. With 16 % alcohol and 4 g/l residual sugar, it is powerful and slightly sweet, while remaining fresh, salty and mineral thanks to 5–5,5 g/l acidity. Aromas of honey and Mediterranean maquis shape its complex, deep style. ([giuseppesedilesu.it](https://www.giuseppesedilesu.it/il-vino/))