Investor Presentaiton
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and is trained with the cordon spurred system. Once again this vineyard is located in the
Arborea Marrubiu area with yields at 50 quintals/hectare. After the soft pressing,
destemmed grapes are allowed to ferment in tanks at a temperature never exceeding
30° C. Maceration is pretty short lasting only 7 days and pigeage made by hand. Once
racked the wine, it matures 6 months in stainless steel tank and 4th passage 225 liters
barriques. The 2018 vintage has a 10% of Bovale. 14% AbV.
Last but not least the CRG (Carignano) Memorie di Vite (L.2018).
This is declassified monovarietal table wine, therefore it hasn't been submitted in order
to receive DOC or IGT status. According to EU body of wine laws, the grape variety
cannot be written in the front label and back label can't display any vintage.
Hence the owners decided to name the wine CRG after the first three consonants the
CRG
Memorie di Vite
Онагонного
grape variety involved
(Carignano). The vintage
camouflage is in the lot
number which contains the
year (L.2018).
This wine comes from a sandy
single alberello vineyard
(bush) named Calasetta in the
Sulcis area (south west of the
island), planted in 1967 and
still ungrafted. The Carignano
thrives here and unlike what
has been the normal French habit to blend it in order to smooth the reds, here in
Sardinia this grape variety is often bottled alone accepting the challenge of meaty noses
and accentuated garrigue "ingredients” dominating the palate. The CRG is velvety wine
from bush-trained vines and low-yield vineyards near the sea which can gracefully age
for a decade at least. Fermentation is carried with only indigenous yeast and, as per
Piero's consolidated habit, skin maceration is done with hand pigeage and limited to a
week in order to avoid beefy wine's extraction. The ageing process combines tank and
4th passage barriques for 6 months.View entire presentation