IWSC medal for Cantina di Santadi’s FESTA NORIA:
The vinification of Festa Noria:
The grapes are picked by hand. After a long period of drying in the sun they are fermented with classic red vinification. It starts from a temperature of ca. 20°C, to reach a maximum of 28°C. When 2/3 of residual sugar is consumed, the wine is cooled to stop the fermentation. Then vinous alcohol is added, thus obtaining a liquor wine with an important residual sugar and a final alcohol of about 16%. Then the wine is aging for several years in small oak barrels.
IWSC Medal for Cantina di Santadi’s ROCCA RUBIA RISERVA 2019:
The vinification of Rocca Rubia:
After stemming and crushing, the grapes are fermented and macerated for 12-14 days in stainless steel tanks at controlled temperature of 25-28 °C. During this period, the must is frequently pumped up, thus fully absorbing the noble tannins typical of bush-grown carignano. After malolactic fermentation, the wine is transferred to small, fine grained 1st and 2nd-passage French oak casks for 10-12 months, to further develop its biochemical and chemical-physical properties, aroma and taste. Further aging in the bottle for several months enables an early bouquet development.