Winemaking: The grapes are crushed with a brief period of maceration on the skins for 12 hours prior to pressing. Fermentation takes place and then a short period of maturation in the vessels occurs prior to bottling and being ...
Winemaking: The grapes are crushed with a brief period of maceration on the skins for 12 hours prior to pressing. Fermentation takes place and then a short period of maturation in the vessels occurs prior to bottling and being released for early consumption.
Colour: Light pink, carmine with purplish reflections
Nose: Red fruits and spice on the nose
Palate: This is a full-bodied, dry rose' with nice complexity, lively acidity but balanced
Alc/Vol: 12.50% alc.
Ageing Capacity: 1-3 years
Nieddera is a vine of ancient origin with distribution limited to the lower part of the River Tirso Valley, in particular to the territory of Cabras in Sardinia. Nieddera is related to the French Mourvedre and Spanish Monastrell. In Sardinia there are two distinct clones; Bovale Sardo and Bovale Grande (or Nieddera), which is widely planted around Oristano. Bovale as a red wine produces a medium to full bodied style, with earthy, spice, vegetal and dried herb flavours.
As a red wine, Nieddera produces earthen spice, dried herb medium-full bodied wines. This rose' style portrays the grapes characteristic but in a much more approachable, lighter style.