Argiolas Costera Rosso Cannonau

Soil Limestone clayey elements medium mixture tending to loose small and medium-sized pebbles. Climate Mediterranean mild winters limited rainfall very hot and windy summers. Vinification technique Fermentation – maceration at controlled temperature of 28-30 °C for about 10- 12 days. Malolactic fermentation in concrete glass-lined tanks and development in small oak casks for 8-10 months. Brief refining in the bottle. Tasting notes Colour: Intense ruby red with garnet tinges. Nose: Intensely vinous typical of Cannonau. Palate: warm well-rounded well structured and excellently balanced. Storage Constant temperature 18 °C humidity 75% controlled light horizontal bottle. Serving Medium sized goblet temperature 16-18 °C. Food matches First courses with tasty condiments roast suckling pig and lamb Sardinian pecorino cheese medium or long matured. – Argiolas