Montesicci Nasco di Cagliari Magnum granazza Fermentation on the skins for

Fermentation on the skins for 20 days in steel at a temperature of 24°C

Mediterranean scrub herbs and a sea breeze

ideal for everyday breakfast

GRAPES: Aromatic white grapes typical of the Sanluri area

Montesicci Nasco di Cagliari Magnum granazza Fermentation on the skins forMAGNUM FORMAT 1. 5 LT WOODEN BOX INCLUDED GRAPE I am born ALCOHOL CONTENT 14. 5% ORIGIN The area surrounding the winery is characterised by medium textured soils composed of clayey limestone of Miocene origin, medium hilly position, sub arid climate. PROCESSING After a cold maceration on the skins for one night, the must is left to rest for 12 hours at a low temperature to be able to delicately clarify it. Inoculation with selected yeasts from the