The Cannonau Costera di Argiolas was obtained from Cannonau grapes with a small addition of Bovale and Carignano, grown in the territory of Sarais and Sisini, in the province of Cagliari, characterized by a soil of calcareous-clayey matrix. Alcoholic fermentation, with maceration of the must in contact with the skins, took place at a controlled temperature of 28-30°C for 10-12 days; the malolactic fermentation, which softened the structural and aromatic edges of the wine, instead took place in vitrified cement tanks. Before commercialization, the Cannonau di Sardegna Costera by Argiolas was aged for 8-10 months in small oak barrels and for a short period in the bottle.

CANNONAU COSTERA ARGIOLAS: TASTING NOTES:

The Cannonau Costera di Argiolas by Argiolas presents in the glass a ruby red color with garnet reflections. On the nose, it expresses intense aromas of plum, blackberry, and small wild berries intertwined with hints of Mediterranean scrub and delicate notes of dark spices. The palate is warm and vinous, supported by a smooth tannic texture and a gentle trail of freshness combined with a firm minerality that lingers in the finish. It pairs well with cured meats, semi-aged and aged cheeses, as well as with first and second courses of land-based red meats and game.