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WebDesignation of origin: IGT Isola dei Nuraghi. Vineyards: owned Training system: spurred cordon, sapling. Yield per hectare: 50/60 q . Harvest: between the end of September and the beginning of October Fermentation: fermentation and maceration in steel tanks for about 3 weeks Maturation: part in steel and concrete. Ageing potential: high ... WebSpecialties: Hot from the oven, small-batch croissants and wild sourdough. Hand-made with organic flour, grass-fed milk, butter from Normandy, … just breathe affirmations
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