Nieddera grapes, thriving in the ancient region of the 'Tirso Valley' in Sardinia, yield a versatile wine. After the harvest, the young wine matures in French oak barrels at a controlled temperature. The wine impresses with intense aromas of red fruits and toasted wood. It boasts a robust structure and suits Italian pasta, grilled meat, and aged cheese. It should be served between 18-20°C. The autochthonous Sardinian grape 'Nieddera' forms the basis for this wine, undergoing prolonged fermentation and aging. With an alcohol content of 13.5% vol, it exhibits an intense ruby red color, fruity and spicy aromas, and a dry and smooth taste. The Nieddera wine pairs well with cold cuts, cheese, and red meat. Reflecting Sardinia's rich wine tradition, it's crafted with care and natural cultivation methods.
Vineyard Area: 5 hectares Training System: Low espalier training, Guyot system.
Fertilizers: Natural organic origin. Weed Control: Mechanical only.
Fermentation: Red wine production. Maceration lasts 7 to 10 days at a controlled temperature around 24°C.
Aging: Aging for 8-10 months in non-new oak barrels. Aging continues in concrete tanks for a few months and then for at least 6 months in bottles before the wine is released to the market.
Description: Intense ruby red color, fruity and spicy aromas on the nose. On the palate, the wine is dry and gentle. The characteristic soft tannin of Nieddera lends the wine a beautiful structure and significant persistence.
*If no wine of this vintage is in stock, we will send the one from the following year.