Brought to you from Olianas, a winery considered to be the benchmark in Sardinian Wineries. This blend of 85% Bovale and 15% Carignano showcases why Sardinia is considered one of the most unique wine growing regions in the world, producing wines of depth, complexity and charm.
The Bovale is sourced from the Anfiteatro vineyard which faces south and sits on predominately well drained clay soil, while the Carignano is sourced from the Ruina Figu vineyard that sits on highly calcareous soils with a clay loam texture.
The nose is dominated by enticing aromas of blackberries, black currants, spices, licorice, and a hint of vanilla and oak.
The palate is smooth, with dark fruits coating your mouth from corner to corner, with a slight bite of acidity (which faded after an hour of decanting) and well-integrated tannins. Layers of blackberries, licorice, balsamic notes, vanilla bean, and black currants, with secondary notes of black cherries, spices, herbs, and turned earth that leave you with a desire to have another glass.
A restrained pucker on the finish- it’s drinking well now, with an hour or two of decanting, but it really needs another 5 years in the cellar to reach its true potential.
This wine was made for meat; suggestions include Grilled Lamb Chops with Rosemary & Garlic, Braised Beef with Herbs- thyme, bay, and sage, Pork Shoulder or Porchetta, and Game Meats including venison, wild boar, and duck breast. Vegetarian options include Mushroom Ragù over Pappardelle, Pasta alla Norma (eggplant, tomato, ricotta Salata), fresh Falafel, and Pita Bread with Baba Ghanoush.
Vine to Table 