Nuragus di Cagliari DOC
Colour: straw yellow.
Nose: fruity, fragrant and harmonious.
Palate: full, mellow and rich, with a slightly bitter finish, typical of Nuragus.
Crushing and pressing in pneumatic presses with very soft action, natural decanting at about 10°C, fermentation in stainless steel vats under controlled temperature 16/18°C for about 18 days.
Sea and land starters, seafood first courses, slices of bass baked in oven paper, scorpion fish with potatoes and fresh tomatoes, soft-textured cheeses.