List of products by brand Cantina Depperu - Vino di Sardegna

The cellar is a cutting-edge facility, built entirely with stainless steel materials and equipment.

It is located on the site of the vineyards to allow the freshly picked grapes to be worked on immediately.

The harvest is manual, the wine is made by de-stemming and crushing the grapes, fermentation is at a controlled temperature (25-28° C) with selected yeasts.

The maceration process of the grapes lasts for about two weeks.

The wine is then racked off of the gross lees and undergoes malolactic fermentation.

After a year of ageing in oak barrels , the wine is filtered and bottled cold.

The bottles are kept in the cellar for about 6-8 months before being sold.

The vineyards are located near a village, on a hill approximately 500 meters above sea level.

The soil is derived from a breakdown of granite with the presence of basalt and other effusive rocks. The soil is machined in the spring and summer and has a sandy texture.
The vines are grown on trellises, and are spur pruned 100 cm apart and 180 cm between the rows.

The vines are fertilised in the autumn with composted organic fertilisers. After the blossoming of the flowers and the fruit set the excess shoots are eliminated, and before the fruits change colour the bunches are thinned. In the spring the vines are treated with pesticides - copper salts and sulfur, rarely systemic.

The average production is less than 70 quintals per hectare.

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