Sourced from old Cannonau vines in the Dorgali hills of central Sardinia. Fermented in stainless steel at controlled temperatures, with a 7-day maceration on the skins. Aged 4 months in a mix of steel and used barrique, followed by another 6 in bottle before release. The wine opens with red fruit layered over Mediterranean scrub, dried spices, and subtle balsamic notes. On the palate, it’s mid-weight and softly structured, with evolving tertiary tones and a finish that leans savory and mineral. A textbook example of site-driven Cannonau with just enough rustic edge to keep it honest.