Production area
Sa Toa and Su Babbu Mannu vineyards (Dorgali)
Altitud
180 mt.s.l.m
VarietY
Cannonau (2 different clones)
Yield per hectare
60 quintals per hectar
Density
4830 plants/hectare
Training system
Guyot
Production process
Hand-harvested. Destemming of grapes, fermentation on skins in vats, matured for 12 months in steel tanks at a controlled temperature before further ageing in oak casks for two months.
AVB
14,5°