Paltusa

The vines are planted in Località Valentino near Calangianus on highly mineral granite soils with a high stone content and underground water veins. The grapes are hand-harvested at slight over-ripeness, selected and destemmed. Temperature-controlled fermentation takes place in stainless-steel tanks; the must ferments at 11–12 °C for around 20 days. The wine then matures for six to seven months on the fine lees with frequent bâtonnage. It shows ripe fruit, Mediterranean aromas, freshness and pronounced saline minerality. ([paltusa.it](https://www.paltusa.it/vini/?utm_source=openai))