ALYS – TECHNICAL SHEET

• ORIGIN: Parteolla terrain in the province of Cagliari
• SOIL TYPE: Medium-textured, formed by Miocene marly sediments, clay-loam texture, good drainage capacity, good fertility, flat terrain
• GRAPE VARIETY: 100% Nuragus
• TRAINING SYSTEM: Espalier, with Guyot pruning
• HARVEST TIME: 3rd decade of September
• AVERAGE YIELD: 100 quintals per hectare
• VINIFICATION: Soft pressing of the grapes, cooling and decanting of the must, fermentation at controlled temperature of 16-18°C
• AGING: In stainless steel at a temperature of 12°C for six months, in the presence of its own lees, with frequent batonnage.
• ORGANOLEPTIC EXAMINATION: Light straw yellow color with greenish reflections, aromas with hints of citrus, acacia flowers, hay and aromatic herbs, fresh taste, acidulous, intense, mineral, with good balance.
• FOOD PAIRINGS: Aperitif, pasta and risotto with seafood, white and blue fish, fresh cheeses.
• SERVING TEMPERATURE: 8-10°C
• BOTTLE: 750 ml Bordeaux bottle