Cagnulari is an indigenous variety not planted elsewhere in Italy and lesser known as well in Sardinia. It’s a tough kid and requires a lot of work as it is prone to fungal diseases and oxidation. The grapes are hand harvested in small bins of 20 kg during the last week of September. 15 days of skin contact followed by a soft pressing. Fermentation takes place in stainless steel tanks where the wine, after the racking, continues to age for 10 months on the fine lees. The short distance to the sea provides a high tone of minerality along with the classic Mediterranean flavor profile: spiciness, some herbal notes (rosemary) and wild red fruit. It’s an island wine and you should enjoy it with friends and a good meal. What about well cured cheeses, grilled vegetables or grilled meats?