The Sulcis (south-western Sardinia) is the most ancient geological area on the Island, which has preserved a timeless fascination. The coastal area has a variety of landscapes, including soft hills, vast plains and inland mountain ranges with pristine forests and unique biodiversity. The coast alternates towering cliffs with secluded coves and long stretches of splendid sandy beaches backed by pine woods and copses of century-old junipers. The grapes processed in the Santadi winery come from vineyards planted in this unique territory, scattered over a radius of about 30 km.
Sourced from old vines that are bush trained in the traditional manner in argillaceous and sandy soils in the Sulcis region. This reduces yields to as little as 1.5kg per vine; in turn creating super concentrated grapes. Harvest is by hand from late September into October
Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature, for about 15 days. During this period, pomace maceration enables complete diffusion of the polyphenols contained in the skins into the must. Next, early malolactic fermentation enables the transfer of the wine into barriques already in early December. Maturation in new, fine-grained French oak barriques continues for 16-18 months maximum, at the end of which the wine has acquired complexity, style and longevity. There is then further development in the bottle for 12 months.
This wine is deep ruby red in colour, with light garnet tinges. The aromas offer some complexity of plums and blueberries, sweet spices, bay, juniper, tobacco and chocolate. The flavours are rich, warm, mellow, fruity and spicy with smooth tannins.
This wine pairs beautifully with red meat, game and full flavoured cheese. Try it with teriyaki pork chops and Thai vegetables, pan-seared filet mignon with roasted potatoes and Merlot sauce or a grilled sirloin steak with anise- basil butter.