• Ripe red fruit
• Aromatic herbs
• Full bodied
• Soft & silky

"I love the glazed cherries and roasted herbs here, in addition to dried plums and licorice. Full-bodied and very sophisticated on the palate, where juicy and structured tannins frame the red fruit and acidity, carrying it long on the finish" James Suckling, Jamessuckling.com

Montessu was created to bring out the sensations and aromas of jam, ripe fruit, myrtle and juniper, which are typical of the region. Ageing is done in non-agressive barrels, two or three years old, for a period of no longer than 12 months. A deep violet color, the wine shows aromas of red fruits and Mediterranean aromatic herbs. In the mouth, the wine has full-bodied black fruit flavors, with soft, saline notes along with elegant traces of caper, rosemary and black pepper. The long finish is silky.

“Montessu” is produced in the Sulcis Iglesiente region located in southwest Sardinia. This region’s brown earth is composed of sandy soil that is a mixture of clay and limestone. This combined with the local climate are ideal conditions to produce grapes to make great red wines. The Carignano grape variety found throughout the area gives Montessu its soft and elegant tannins and its high PH. The region’s exceptional vine growing conditions are also ideal for the cultivation of International varieties including Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc, which were planted years ago. The base production per hectare (6,000 liters/ha) and the climate conditions favor optimal phenolic maturation of the grapes. The final blend for this wine is a mix of these grapes that is balanced for the best results in the specific conditions unique to each harvest.

The harvest occurs over one month, from early September to the first days of October. Grapes are harvested by hand, transfered to cellar and vinified with the skins for maceration of 12-15 days in controlled temperatures of 25-28°C. Fermentation is closely monitored to verify proper parameters and is completed on the lees until malolactic fermentation is finished, and during this period, pumping over is carried out with extreme care. Each grape variety is vinified separately and the wine is transferred to barrique before December 15th.The wine is blended for final ageing in cement tanks for 20-30 days to settle further. Then, the wine is bottled naturally without filtration. After three months ageing in the bottle, Montessu is ready for shipping.

Food Pairing: Enjoy with roasted lamb & burratta.