Ino
100% Vermentino
Alcohol: 14,5% vol. Acidity: 5,12 g/l. pH: 3,38. Total sulf.: 15 mg/l
Vinification: Maceration on the skins for 12 hours. Pressing and spontaneous fermentation at controlled temperature for 35 days. First racking, leaving fine lees, battonage for 60 days, further aging in stainless steel tanks for three months with racking. Unfiltered.
Iadu
Arvesiniadu, Moscato, Vermentino.
Alcohol: 14,5% vol. Acidity: 4,55 g/l. pH: 3,53
Vinification: Maceration on the skins for 12 hours. Pressing and spontaneous fermentation at controlled temperature for 17 days the Arvesiniadu and Moscato. Racking without filtration, leaving the fine lees, battonage for four months. In spring blending of wines and bottling. Unfiltered. A wine with the scents of the sardinian “macchia” with an extraordinary aromaticity
Vale rosato
Bovale sardo, Cannonau, Monica.
Alcohol: 13,5% vol. Acidity: 5,70 g/l. pH: 3,39
Vinification: Bovale sardo, Cannonau and Monica soft pressed immediately, spontaneous fermentation (separately) at controlled temperature. Battonage, then two racking and blending. Unfiltered. A small deposit may therefore form
Lari
Cagnulari, Cannonau
Alcohol: 13,5% vol. Acidity: 5,8 g/l. pH: 3.70
Vinification: Grapes vinified separately. Spontaneous fermentation and maceration with frequent fulling for 14 days for Cagnulari, 8 for Cannonau. Soft pressing, aging in steel and for a small part of Cannonau passage in chestnut-barrels (6 months), followed by several racking. Blending and bottling in summer. Wine that benefits from further bottle aging, now at it’s best! Unfiltered.
Iola
Caricagiola (60%), Monica (40%)
Alc.: 14,5% vol. Acidity: 5.50 g/l. pH: 3.50
Vinification: Spontaneous fermentation and 10-day maceration with frequent fulling followed by pressing. Aging in steel with some racking. In spring blending of the two wines and bottling in early summer. A pleasant summer red wine with nice aromas, few tannins and that should be drunk slightly chilled.
Vale
Bovale sardo, Cannonau, Merlot.
Alcohol: 14,5%vol. Acidity: 5.77 g/l. pH: 3.59.
Vinification: Grapes vinified separately. Spontaneous fermentation and maceration between 8-18 days, with frequent punching down. Soft pressing. While Cannonau matures for several months in chestnut barrels and second-passage barriques with battonage, Bovale and Merlot are aged in steel.,