Antonella Corda grew up among the vineyards in a family of winegrowers. Her mother gave her a love for the land and her father instilled in her a passion for the job.
Antonella became an agronomist specialized in wine-making management and inherited the family tradition in 2010. She took the winery's reins in hand and transformed it into an ambitious and innovative project that honours its past.. a boutique winery capable of producing fine Sardinian wines worthy of representing Sardinia around the world.
"A wine that smells like raspberry and hibiscus tea. Intensely sweet raspberries and strawberries fill the mid palate ringed with moon-haze of white-pepper and rose-petal dust. Fine-ground, dusty tannins. Something wildly spicy and meaty in a sweet, pork-charcuterie way. Utterly distinctive, and for all the complexity and texture that fills the mouth, the wine finishes as fine and as ethercal as a silk scarf." (Tamlyn Currin for Jancis Robinson)
Thanks to the use of delicate macerations and of non-toasted barrels, the elegance of the varietal aromas remains intact. Cherry, raspberry, blackberry, rose and a delicate spicy note of white pepper. The freshness harmonizes with the warm notes and the exceptional soft tannins.
Lamb, tagine, BBQ, braised beef, soft cheeses, vegetarian pizza, pork tacos
The esteemed grapes undergo a cold pre-fermentation maceration to facilitate the extraction of the colour. A controlled temperature fermentation follows. Reassembly and punching down are carried out without the aid of pumps. Devastate is carried our halfway through fermentation. Overall the maceration lasts about 3 weeks.
90% in steel, 10% in untoasted French oak barriques for about 6 months