Aromatic and complex, the nose is a beautiful interplay of wild red berries, dried rose petals, and fresh Mediterranean herbs—think thyme, myrtle, and bay leaf. There’s also a subtle earthy note—iron-rich soil, dried citrus peel, and a touch of licorice and spice. Light to medium-bodied but with incredible intensity and drive. The texture is silky, the tannins are fine-grained yet grippy, and the acidity is beautifully lively—a hallmark of the high-altitude, granite-rich soils of Mamoiada. Flavors of cranberry, sour cherry, and pomegranate mingle with savory elements: dusty mineral, dried herbs, and just a hint of wild fennel. Ideal with grilled lamb, roast game birds, charred vegetables, or traditional Sardinian dishes like porceddu (roast suckling pig). Also, excellent slightly chilled, with herby lentils or aged pecorino.
