Su Nighele

The grapes come from the Valle di Oddoene near Dorgali, from vines around 36 years old growing on weathered granite-limestone soils. They are hand-harvested and fermented on their skins for 20 days with indigenous yeasts, without temperature control. Malolactic fermentation then takes place in 500-litre Austrian oak tonneaux, followed by twelve months in wood and nine months in stainless steel. The wine is powerful and warm, with ripe red fruit, spice notes, soft tannins and a fresh structure. It is bottled unfined and unfiltered, then matures for a further two months in bottle.