The Carignano grapes are sourced from low-lying vineyards in the Sulcis area. The vines grow in loamy-clay soils which also contain schist, plus calcium, magnesium, manganese and iron. The grapes are hand-harvested into small crates towards the end of September, and are then destemmed and macerated for 14 days with pumping over. Alcoholic and malolactic fermentation takes place in stainless steel, where the wine remains for 9 months. It spends a further 2 months in bottle before release.
A ripe, spicy nose with aromas of damson and black cherry with savoury notes of woodsmoke and baked earth. The palate is robust yet fresh with rich black fruits, juicy balancing acidity and notes of liquorice and bitter chocolate.