Mandrolisai, Sardinia

50% Bovale Sardo (Muristellu), 30% Cannonau, 20% Monica

15.5% ABV

Sourced from goblet-trained vineyards more than 50 years old, with naturally low yields of approximately four to five tonnes per hectare. The three varieties are harvested during the first half of October and co-fermented at controlled temperatures, followed by 15–18 days of skin contact. The wine matures for 12 months in stainless steel, 12 months in 500-litre French-oak tonneaux and at least three months in bottle.

Ruby red with subtle garnet reflections. Aromas of wild berries, ripe dark fruit, vanilla and warm spices lead to a full-bodied, structured palate with balanced oak, polished tannins and a long, persistent finish.

Ideal with roast lamb, wild boar, venison, slow-cooked beef, rich pasta dishes and mature pecorino or other aged cheeses. Decant before serving at approximately 18°C.

Cantina Fradiles