KANARE – 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% Monica
• TRAINING SYSTEM: Espalier, with Guyot pruning
• HARVEST TIME: 3rd decade of September
• AVERAGE YIELD: 80 quintals per hectare
• VINIFICATION: With its own grape skins, for 10 days, at a controlled temperature of 25°C, in stainless steel tanks
• AGING: In steel, for six months, on its own lees
• ORGANOLEPTIC EXAMINATION: Medium intensity ruby red color, with violet reflections, tending towards amaranth with maturation. Aromas with fine notes of red fruits and wildflowers. Dry, fresh taste, delicately tannic, well-balanced and medium-bodied.
• FOOD PAIRINGS: Pasta with meat sauce, white meats, medium-aged cheeses.
• SERVING TEMPERATURE: 16-18°C
• BOTTLE: 750 ml Bordeaux bottle