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ALCOHOL CONTENT: 14,5°
GRAPES: 100% Barbera Sarda.
AREA OF PRODUCTION: Territory surrounding the Winery, characterised by mediumtexture soils composed of clayey limestone of Miocene origin,medium height slopes, sub-arid climate.
PRODUCTION TECHNOLOGY: De-stemming and crushing is followed by maceration forabout 12-14 days at a temperature of 26-28°C. After drawingoff, the wine is transferred to vitrified cement tanks where itundergoes malolactic fermentation, after which it is transferred to barrique where it is aged for about 12 months. Afterthis period, ageing of the Terresicci continues in vitrifiedcement tanks.AGEINGAn excellent wine for medium-long ageing.
STORAGE TEMPERATURE: In cool, dry places protected from the light.
SERVING TEMPERATURE: 18-20°C
SERVE WITH: Perfect with roasted red meats, game and mature cheeses