“Montessu” Isola dei Nuraghi IGT 2019

The must ferments with the skins at a temperature between 25 and 28 °C. the entire mass is subjected to periodic pumping over for a better extraction of the substances present in the pomace. Malolactic fermentation brings softness to the wine, which is then matured in French oak barriques for approximately 12 months.

Intense ruby ​​red color. Intense and fruity aroma with a liquorice finish. Elegant and full taste, it develops notes of minerality and softness with prevailing fruity sensations on elegant aromas of caper, rosemary and pepper. Velvety finish.

Raised or grilled lamb, suckling pig, baked rabbit.