THE GOOD WINE SHOP

Fermentation at controlled temperature in stainless steel vats;�ageing and maturation on fine lees for 6 months.

A supergroup of winemakers � Tenuta San Guido winemaker Sebastiano Rosa and Santadi�s consultant oenologist Giacomo Tachis ( creator of Sassicaia) - acquired 60 hectares of vineyards in two sites, Barrua and Narcao. Barrua wines are made closer to the coast, but both receive a beating from sunlight and heat, with occasional balm in the form of sea breezes, although as often as not, any wind is actually a warm Scirocco from North Africa. As a result, varieties such as Merlot and Cabernet Sauvignon ripen more rapidly than in Bordeaux, and tannins can develop in the grapes while they�re still on the vine.�