Isola dei Nuraghi IGT Rosso

Medaglia d'oro VINISOLE 2009

Medaglia d'oro VINISOLE 2010

Medaglia d'oro VINANGLONA 2010

Medaglia d'oro VINISOLE 2011

Diploma di Gran Menzione Vinitaly 2011

Primo classificato VINISOLE 2012

Following a year of agening in French oak barriques, Ultana is born, a wine an impenetrable red colour. It has a rich, warm and velvety taste which is extraordinarily long and its tannins area of rare elegance. It is fine, impressive and balanced developing harmony between nose and plate.

Grape varieties: Cebernet Sauvignon, Cabernet Franc and Merlot.

Production area: Anglona (SS), Sardinia, Italy.

Soil composition: soil which tends to e loose and medium textured with a good limestone base. Drainage is excellent through the year.

Altitude: 150 metres above sea level.

Climate: always well-ventilated. Temperature and warm in the summer, with decisive day-night temperature swings. It is never really harsh during.

Production for hectare: 4500-5500 kg/ha.

Vine training system: spurred cordon.

Plant density: 4000 piants/ha.

Harvest date: first and second week of September.

Vinification: grapes are harvested manually and placed in small crates up to a maximum of 15 kg each. Then destemming and crushing follows after that alcoholic fermentation begins until all the phenolic substances contained in the skins are fully distributed.

Aging: 12-15 months in french oak barriques of a very fine grain from the Allier and Tronçais forest.

Development in the bottle: 10-13 years.

Colour: very intense red reflected with garnet.

Bouquet: evolved and complex overtones: plums and myrles, sweet spices of laurel, white pepper, liquorice and chocolate.

Taste: rich, warm and velvety, extremely long with tannins of rare elegance.

Food and wine pairing: this wine is well-matched to all regional sardinian cooking from first course dishes to second course red meat-based dishes: roasted meats, barbecuded meat, suckling pig, kid and lamb, medium to fully ripened cheeses, An ideal meditation wine which should be served in capacious glasses at a temperature of 18-20°C. Decant before serving.

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