ISOLA DEI NURAGHI IGT

HORTOS Grape variety: Native grape 60% Production area: Filieri Age of the vines: 50 years Soil and altitude: volcanic, basaltic soil with a moderate skeleton; medium hill of about 400m. a.s.l. Number of plants per hectare: 7000 Training system: small tree Production per stump: 800 gr. Grape harvest: 10th of October in crates, manual selection of the grape on a trimming table Fermentation: with maceration for 18 days in truncated cone shape wooden fermenters at a controlled temperature of max. 28°c Refinement: French medium toasting barriques for 14 months Grape variety: Syrah 40% Production area: Isalle (Vineyard owned by the winery itself) Age of the vines: 10 years Soil and altitude: schistose/sandy soil with skeleton; low hill of about 250 m. a.s.l. Number of plants per hectare: 4500 Training system: spurred cordon Production per stump: 1,5kg Grape harvest: 12th of September in crates, manual selection of the grape on a trimming table Fermentation: with maceration for 15 days in truncated cone shape wooden fermenters at a controlled temperature of maximum 28°c Refinement: French medium toasting barriques for 14 months Assembly of the two vines: in new tonneau of 500 litres., after the respective malolactic fermentations. Refinement: in bottles for 6 months, before selling Alcoholic content: 15% vol. Bottles production: 5.500 bordeaux bottles of 750 cl; 500 magnum of 1,500 l. The wine has had no filtrations and stabilizations

ISOLA DEI NURAGHI IGT

HORTOS

Characteristics Colour Intense ruby red, with a violet nuance; very clear; Bouquet Intense and full; fresh and fragrant; you may feel pleasant notes of ripe red fruit, of jam and spices; Taste Dry, full body; you may feel a well balanced tannicity in perfect harmony with the fresh acidity; a taste of fruity and jam notes, with light vegetable nuances; the finish is persistent and clean Evolution A good capacity of improving during the evolution process and to last some more years. Best with/Advice Many dishes of regional cuisine; savoury first courses, grilled meat and roast, seasoned cheeses. Open the bottle at least 30 minutes before serving at 18-20°C