Tasting notes: bright ruby red. On the nose notes of ripe red fruit, currant, cherry, berries. On the palate the fruit enters decided and its persistence is important, for the duration of the tasting. Alturuju needs a few minutes in the glass to give its best, elegant and decisive tannins accompany the structure of the wine, the finish is characterized by the aroma of red fruits
Pairings: first courses, Malloreddus alla campidanese (typical sardinian pasta) Culurgiones (sardinian ravioli), medium-aged cheeses. Dishes based on red meat or roast pork
COSTADORIA - Altu Ruju Isola dei Nuraghi IGT
Grapes: Sangiovese 75%, Merlot 20%, Syrah 5%
Production Area: Lower Valley of Coghinas River. “La Zinta” Vineyard
Altitude: 50 meters above sea level
Cultivation System: Guyot
Vineyard Ages: average age 10 years
Plant Density: 5000 plants per hectareYeld per Hectare: 90 quintals
Harvest period: first decade of October. Manual collection in boxes of 20 Kg
Vinification: destemming of grapes, maceration from 10 to 20 days depending on the variety.Fermentation temperature: 22 - 24 ºC. Soft pressing, spontaneous malolactic fermentation
Aging: 6/7 months of aging on the lees in stainless steel tanks and 6 months in 225-litre mediumroasted and second-pass barriques
Serving temperature: 16 – 18 °C
RESIDUAL SUGAR: - gr/L
TOTALACIDITY: - g/L
ABV: 14%
ALLERGEN INFO: Contains Sulphitte and no other allergens