Montesicci Nasco di Cagliari Magnum granazza Then it enters French oak

Then it enters French oak barriques

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

I Giganti Bianco Tharros IGT is the label for you

such as pizza or roast lamb

Montesicci Nasco di Cagliari Magnum granazza Then it enters French oakMAGNUM 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