Balente Mandrolisai Superiore DOC Vintage:2017 The spontaneous fermentation that enhances

The spontaneous fermentation that enhances its authenticity

We then proceed to the maceration at controlled temperature and subsequent alcoholic fermentation at a temperature of 26-28°C

with notes of wild herbs and citrus fruits

Aging in 15-30 hectoliter barrels for delicate oxygenation

Balente Mandrolisai Superiore DOC Vintage:2017 The spontaneous fermentation that enhancesThe term Balente derives from Balentia, which means value. The Balente is therefore one who is worthy, brave, courageous. In Sardinian it often also takes on the negative connotation of bandit. GRAPES Cannonau, Sardinian Bovale and Monica ALCOHOL CONTENT 15. 5% ORIGIN 80 year old vineyards owned by the winery, trained as saplings in the Ortueri countryside. PROCESSING The hand harvested grapes are first destemmed, then vinified in red with traditional