A dry Moscato; soft straw yellow; in the nose dried fruits, honey and orange; on the palate refreshing acidity, prasent minerality and slightly iodine in the finish.
The vines grow on sandy and limestone soils on the north coast of Sardinia. The harvest takes place from mid-August to early September, always at dawn. Skin contact for 12 hours before fermentation in steel tanks (the Moscato is completely through-fermented). Battonage once a week afterwards.
"Il primo sorso" - the first sip. The winery is located on the north coast of Sardinia in the municipality of Sorso, near the towns of Sassari and Alghero. The grape varieties cultivated are mainly Vermentino, Cannonau, Moscato and Cagnulari, which are typical for the region. The terrain is characterized by sandy and calcareous soil, which gives the wines a broad minerality. The direct exposure to the sea, with its salty winds, gives the wines a soft but clearly perceptible salty note, which is reflected above all in the finish.