From the vine to the combinations, here is everything you need to know about our Cultisìa – IGT Isola dei Nuraghi.

WINE VARIETY:  Cabernet Sauvignon – Bovale sardo.
CULTIVATION METHOD: in conversion to organic agriculture.
TRAINING FORM: counter-espalier with Guyot pruning.
AVERAGE YIELD: 50 quintals/hectare.
VINIFICATION: maceration on the skins for 14 days at a controlled temperature of 25-27°C in stainless steel vat, with frequent pumping over.
AGEING: 12 months with its own yeasts in stainless steel tanks.
COLOUR:  deep ruby red with violet reflections.
BOUQUET: pronounced with  dark fruit and  warm spicy notes.
TASTE: fresh and sapid, with an elegant tannin and a balanced structure.
PAIRING: pasta with meat sauce, white meats, medium-aged cheeses.
SERVING TEMPERATURE: 18-20°C.

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The selections, from our best grapes.
The selections, created from an even more careful and precise choice of the grapes in our vineyard, with a low sulphite content, today find expression of our sweet wine, IGT Isola dei Nuraghi Cultisìa.