Substantia

CLASSIFICATION: Monica of Sardinia - Controlled Designation of Origin VINES Monica at 90% and Bovale at 10% HARVEST The harvest is done manually using plastic transport boxes. VINEYARDS aged between 15 and 25 years with a production of 80 quintals Ha VINIFICATION After the grapes are harvested in crates, they are destemmed and sent for vinification in the Ganimede tank for about 8 days at a temperature of 28 degrees, using the energy produced by fermentation to carry out the pumping over and soft mixing of the pomace on the must, favoring the extraction of aromas and coloring substances without the aid of the mechanical action of the pumps. Subsequently, the wine ages in steel until it is bottled which takes place at least 9 months after the harvest. SERVING TEMPERATURE To be served at a temperature between 17 and 18° C COMBINATIONS WITH FOOD Red meat dishes, cheeses.