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Gollei is a wine which stems from Cannonau DOC grapes originating from the heart of the Classico wine area in the province of Nuoro.
After a careful selection and processing of the grapes, the great vintners have created a wine having a great structure.The Classico is obtained after the fermentation of the wort at controlled temperatures . It is then aged for a period of time in barriques. Before being released for sale, the wine is refined in bottles.
- Sight - Garnet red Cannonau bearing witness of its maturity.
- Nose - Its bouquet has a moderate intensity of fruit, spices with a light flowery note
- Taste - Full, soft and persistent
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The Deiloghe is a Cannonau Riserva wine showing an incredible depth and obtained from selected Cannonau grapes. Fermentation is slow in wooden cone-truncated barrels at controlled temperatures. It is then aged in French oak barrels for at least 10 months
- Sight - Granata, tipica del cannonau
- Nose - Olfattivamente complesso, con sentori di frutti neri e spezie
- Taste - Supple and full-bodied with long and velvety tannins
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The Nastallai wine is a pure Cannonau wine that best expresses the uniqueness of the area surrounding the territory of Dorgali. Its fermentation occurs in wooden cone-truncated barrels. It is subsequently aged in stainless steel containers.
- Sight - Limpid deep garnet-red colour with glints of ruby
- Nose - complex aromas of red fruit and spices
- Taste - The mouthfeel conveys an elevated balance backed by an optimal freshness
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Neulè is a fragrant, flowing and balanced rosé characterized by good persistence.
- Sight - Intense pink with nuances of coral and with an exceptional luminosity
- Nose - Its fragrance is characterized by a delicate floral entry that gives way to hints of fruit. Citrus notes predominate, followed by notes of raspberry and pomegranate
- Taste - Its taste reveals a balance of fruits flavours retaining a high freshness and a pleasant flavour
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S’Ena, an uncommon expression of Cannonau. The grapes undergo a drying process on the vine that is then artificially completed until early November. The dehydrated grapes undergo a slow maceration and fermentation, obtaining a concentrated must that then remains in oak barriques for at least 15 months. The final result is a wine of marked visual intensity, high olfactory complexity, but above all enfolding the palate with a structured sustained softness, while retaining such properties as robustness and persistence, typical of this grape variety
