Cannonau from Villasimius (Cagliari), Sardinia.
The estate is just 1.1 hectares and lies 500m from the sea, with vines, with the vineyard being organically cultivated and dry-farmed/unirrigated.
Grapes are harvested by hand in September, before being destemmed, macerated on skins overnight, and then softly pressed.
Vinified through spontaneous fermentation with indigenous yeasts, before being aged on fine lees. Fermented and aged in oak barrels.
Bottled unfined, unfiltered, and with no added sulphur.