Atzara, Mandrolisai, Sardinia

Bovale Sardo (Muristellu), Cannonau, Monica and other permitted local varieties

15.5% ABV

Grapes from the historic Angraris vineyard are harvested during the final ten days of September and co-fermented at controlled temperatures, with approximately 18–20 days of skin maceration. The wine matures for six months in stainless steel, followed by 30–36 months in 750-litre wooden barrels and a further 12 months in bottle before release.

Deep ruby red with developing garnet reflections. Rich aromas of forest-fruit preserve, dark cherry and warm spices are complemented by tobacco and vanilla. Full-bodied and concentrated, with mature structured tannins, savoury depth and a long, warm, persistent finish.

Excellent with roast lamb, venison, wild boar, braised beef, rich meat stews, porcetto arrosto and mature pecorino cheese. Decant before serving at approximately 16–18°C.

Cantina Fradiles