Grapes: Bovale 100%.

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

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

Vinification, Refinement: after the pressing of the grapes follows the maceration at controlled temperature with the addiction of selected yeasts, that lasts 8 -10 day. Once the maceration is complete, the fermentation follows in stainless steel vats 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. The refinement follows for about four month in underground cement baths. It is then ready to continue in French oak barrels (barriques) of 225 litres for approximately three months, and again three months in stainless steel vats. 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, aged cheeses but not too spicy. Serve at 18/20° C. Uncorking one hour before decanting.