Indolente Riserva

The vines are planted near Sorso, on the Gulf of Asinara, at an altitude of around 50 metres, in sandy-clayey soils; they are trained in cordon with 5681 vines per hectare and yields of around 55 dt/ha. The grapes are hand-picked in October, chilled, sorted and gently destemmed. Fermentation and skin contact last around 15 days in stainless steel at 24 °C. The wine then spends six months maturing in wood, twelve months in stainless steel and six months in bottle. Dry and powerful, it shows blackberry, plum, raspberry and blackcurrant alongside pepper, leather and liquorice; acidity is 4.9 g/l, while the body is broad and the finish persistent.