Argiolas Costa Rosso Cannonau

Description

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