Gallura-Enas , Loiri Porto San Paolo
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Alcohol% Vol: 14,70%
Bottles produced: 3.300
Grapes: Cannonau 100 %
Training and pruning system: Espalier, guyot
Year of plantation: 2005
Surface area: 1 hectare (2,47acres)
Height above sea level: 150 meters (about 490 feet a.s.l.)
Exposition: North East
Soil: Granite decay
Harvest: The harvest is manual, only early in the morning, last weeks of September
Vinification and ageing: The harvested grapes are de-stemmed and fermented in contact with the skins for 20days in steel tanks at a controlled temperature of 25ºC with repeated punch downs. At the end of the alcoholic fermentation, the wine separated from the skins under goes malolactic fermentation for about two months in stainless steel tanks. Once the malolactic fermentation is finished, the wine is put in new French oak barrels to age for 6 months. After these months of aging in wood the wine is blended, decanted a couple of times to separate it from the sediment, and then bottled. It spends another month in the bottle before being released.
Parings: Classic redto match with meat, both grilled and braised, suckling pig, lamb, game. Also worth trying with mature cheese
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