Luzzana, Isola dei Nuraghi Rosso I.G.T.
Luzzana, Isola dei Nuraghi Rosso I.G.T.,
Cherchi Winery, Usini, Sardinia
contains sulphites
From the vinification of the two typical grape varieties of northern Sardinia, Cherchi makes this red wine in limited quantities. After aging in oak barrels, the wine continues its aging in the bottle for at least one year.
Grapes: Cagnulari 50%, Cannonau 50%.
Production area: hilly soils located at about 200 metres above sea-level.
Soil composition: good calcareous structure associated to clayey fractions.
Training system: vertical shoot positioning. The pruning system is Guyot.
Productivity in grape - wine: nearly 65 q/ha - nearly 45 hl/ha.
Harvest time: 20th September - 30th September.
Wine-making: harvested and selected the two grapes come separately in the wine cellar where they are destalked and crushed. The maceration on the skins lasts 8/10 days at the
temperature of 25/28°C. The malo-lactic fermentation naturally occurs in autumn or in the spring following the harvest.
Refinement: the evolution takes place in new and half-new barriques of French oak, minimum 8/12 months. The two wines, aged separately, are blended before bottling; it follows a refinement in the bottle.
Organoleptical characteristics: the color is deep ruby with garnet hints. Intense and elegant aromas. Rich and complex bouquet with toasted notes of vanilla, but mostly fruity plum. It is dry and full bodied; pleasant the initial tannic feeling in balance with alcohol and acidity. Tasty and fresh, it has aristocratic personality. Long persistence of taste and smell.
Aging potential of 6 or 7 years and, in some vintages, even more.
Combining and service: It is combined with dishes based on poultry and noble game, red grilled meats and aged cheeses. It is recommended to serve at 18°C, uncorking the bottle an hour before pouring it.
Cherchi Winery, Usini, Sardinia
contains sulphites
From the vinification of the two typical grape varieties of northern Sardinia, Cherchi makes this red wine in limited quantities. After aging in oak barrels, the wine continues its aging in the bottle for at least one year.
Grapes: Cagnulari 50%, Cannonau 50%.
Production area: hilly soils located at about 200 metres above sea-level.
Soil composition: good calcareous structure associated to clayey fractions.
Training system: vertical shoot positioning. The pruning system is Guyot.
Productivity in grape - wine: nearly 65 q/ha - nearly 45 hl/ha.
Harvest time: 20th September - 30th September.
Wine-making: harvested and selected the two grapes come separately in the wine cellar where they are destalked and crushed. The maceration on the skins lasts 8/10 days at the
temperature of 25/28°C. The malo-lactic fermentation naturally occurs in autumn or in the spring following the harvest.
Refinement: the evolution takes place in new and half-new barriques of French oak, minimum 8/12 months. The two wines, aged separately, are blended before bottling; it follows a refinement in the bottle.
Organoleptical characteristics: the color is deep ruby with garnet hints. Intense and elegant aromas. Rich and complex bouquet with toasted notes of vanilla, but mostly fruity plum. It is dry and full bodied; pleasant the initial tannic feeling in balance with alcohol and acidity. Tasty and fresh, it has aristocratic personality. Long persistence of taste and smell.
Aging potential of 6 or 7 years and, in some vintages, even more.
Combining and service: It is combined with dishes based on poultry and noble game, red grilled meats and aged cheeses. It is recommended to serve at 18°C, uncorking the bottle an hour before pouring it.
Shipping weight: 1,2kg
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