Cannonau di Sardegna Lillové

  • Gabbas
  • Sardegna, Italy

Method & Production

Fermentation takes place in steel vats at a controlled temperature of 26°C for around 12 to 15 days. The wine is put through malolactic fermention also and is then left to mature for a further 8 months in steel tank.

Tasting notes

Elegant nose with a fragrant bouquet of fresh raspberries, geraniums and violets. Medium in body, with soft tannins and a hint of white pepper on the palate.  

Food matching

Meatballs in a tomatoe sauce