Grapes: Cannonau 40%, Carignano 30%, Bovale 30%.

Vineyards and method of cultivation: Vineyard of Tanca S'Arai (Serdiana); low espalier, traditional sapling.

Soil Type: of medium calcium clay hills rich in texture, 150/180 m. above sea level.

Vinification, Refinement: every vineyard becomes vinified separately, after the pressing of the grapes follows the maceration at controlled temperature with the addition of selected yeasts, that lasts form 8 -10 days according to the vineyard. Once the maceration is complete, the fermentation follows in vats of stainless steel at a controlled temperature of about 22/24° C. After the fermentation follows a light clarification. The wine is then allowed to rest for a few days before it is possible to assemble the product obtained in variable percentages form year to year. After the assembly follows the refinement for about one month in underground cement baths. It is then ready to continue in French oak barrels (barriques) of 225 litres for approximately 8/10 months. After which period it is bottled and left for a few more months before being put into commerce.

Suggestions for use: Gamebirds roast and braised meats, seasoned cheeses but not too spicy. Serve at 18/20° C. Uncorking one hour before decanting.