18 Settembre

The grapes come from a young, manually farmed vineyard in Badde Nigolosu, at around 200 to 220 metres. The vines are trained as Alberello on stony, limestone-rich soils with marl and calcareous sandstone. Fermentation and maturation take place exclusively in concrete, spontaneously with natural yeasts; according to the retailer, the wine spends around 15 months in concrete and glass. It is dry, full-bodied and saline-mineral, with ripe yellow fruit, Mediterranean herbs and lively acidity. The single vineyard was planted by Paolo Dettori shortly before his death and named after his birthday.