Technical information
Producer Cantina Deiana
Name Isola dei Nuraghi IGT
Variety Cannonau, Bovale, Carignano
Vintage 2019
Gradation 15.0%
Format 75 cl
Aromatic profile Intense aromas of ripe fruits and spicy notes
Vinification method Maceration at 22-24°C for 15 days, remontage every 6 hours for 10 minutes
Region Sardinia
Country Italy
Type Red wine
Aging 18 months in French oak barriques of 225 liters, 8-10 months in bottle
Type of cask French oak barriques of 225 liters
Color Red
Serving temperature 16-18°C
Recommended consumption Meditation wine, to be consumed within 10 years
Pairing Red meats, aged cheeses
Cantina Deiana

Rosso Isola dei Nuraghi IGT - Ajana - Cantina Deiana 2019

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Format: 75 cl

-19%


Recommended price: $68.10
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Technical information
Producer Cantina Deiana
Name Isola dei Nuraghi IGT
Variety Cannonau, Bovale, Carignano
Vintage 2019
Gradation 15.0%
Format 75 cl
Aromatic profile Intense aromas of ripe fruits and spicy notes
Vinification method Maceration at 22-24°C for 15 days, remontage every 6 hours for 10 minutes
Region Sardinia
Country Italy
Type Red wine
Aging 18 months in French oak barriques of 225 liters, 8-10 months in bottle
Type of cask French oak barriques of 225 liters
Color Red
Serving temperature 16-18°C
Recommended consumption Meditation wine, to be consumed within 10 years
Pairing Red meats, aged cheeses

The Rosso Isola dei Nuraghi IGT of Ajana, produced by Cantina Deiana, is a wine that tells the story of the strength of the Sardinian territory. Made with selected indigenous grapes, it embodies the essence of Mediterranean varieties cultivated with respect for tradition and the warm, breezy climate of the Island.

Its intense ruby color anticipates a rich and varied bouquet, where scents of ripe red fruits, delicate spices, and light earthy notes emerge, a sign of the volcanic soil’s minerality. On the palate, it is enveloping, with soft and well-balanced tannins that accompany a pleasant freshness and a dense, warm persistence.

This wine is suitable to accompany dishes from the local cuisine, such as roasted meats, aged cheeses, and mushroom-based preparations, enhancing their bold character without overpowering it. An authentic example of island viticulture, capable of combining tradition and refinement.


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