Popassa

The grapes come from three vineyard sites in Mamoiada and are not harvested until November, after naturally becoming overripe and partially shrivelled on the vine. Spontaneous fermentation takes place at 24–32 °C in a conical oak cask, followed by around 30 days of maceration. The wine then matures for 24 months in tonneau and a further 24 months in bottle. In the glass, it is deep red, with aromas of sour cherry, Mediterranean maquis and aromatic herbs; on the palate, it is full, enveloping and balanced.