“Barrua” Isola dei Nuraghi IGT 2018

The must ferments with the skins at a temperature between 25 and 28 °C in temperature-controlled stainless steel tanks for a period of approximately 15 days. The entire mass is subjected to periodic pumping over for better extraction of the substances present in the pomace. The subsequent malolactic fermentation gives softness to the wine which is then matured in French oak barriques for approximately 18 months. It then rests in glass for at least 6 months.

Intense and lively ruby ​​red colour. Complex aromas of ripe red fruit, spices, liquorice and myrtle. At the sip it proves to be an elegant wine that reveals impeccable workmanship; notes of sage and myrtle with aromas of ripe red fruits and pepper in a persistent and harmonious finish.

Long-cooked red meats, game, mature cheeses.