Nuragus di Cagliari DOC.soil
Limestone-marl with clay, medium to loose texture.grape varieties
Mediterranean, mild winters, limited rainfall, very hot and windy summers.vinification technique
Crushing and pressing in pneumatic presses with very soft action, natural decanting at about 14 °C, fermentation in stainless steel vats under controlled temperature 18 °C for about 18 days, storage in vats under controlled temperature and inert gas protection.tasting notes
Colour: Straw yellow.
Nose: Fruity, fragrant and harmonious.
Palate: Full, mellow and rich, with a slightly bitter finish, typical of Nuragus.
Constant temperature 18 °C, humidity 75%, controlled light, horizontal bottle.serving
Medium large goblet, without flared rim, serving temperature 9-11 °C.food matches
Sea and land starters, seafood first courses, slices of bass baked in oven paper, scorpion fish with potatoes and fresh tomatoes, soft-textured cheeses.size