Manual harvesting of the grapes and cooling with dry ice. Loading press with whole grapes not de-stemmed with a 4-hour stop for maceration. Pressing in reduction and subsequent fermentation at a stable temperature of 13 ° C.

Fresh, marine and delicate, it is characterized by its excellent drinkability




PAIRINGS: appetizer, cured meat, cheeses, pasta, rfish, shellfish 

75cl  C$29.00 plus 13% HST 

Orders only by the case or mixed case of 6 bottles



Manual harvesting of whole grapes, selection of bunches, soft destemming, selection of grapes, fermentation and maceration in steel for about 15 days at a temperature of 24 °C.

Aging: In steel for 12 months with a month of agitation on the fine lees. Aging in bottle for 6 months.

Rich, with well-defined red fruits, especially blackberry and cherry and hints of spicy notes.


GRAPE VARIETY: Nerello Mascalese, Nerello Cappuccio, Nocera

PAIRINGS: red  meat, cured meat, spicy cheese, pasta in meat sauce

75cl  C$32.00 plus 13% HST 

Orders only by the case or mixed case of 6 bottles 

Wine in made by light

As Giacomo Tachis said, the great oenologist who helped us to  give birth to our vineyards. You need to study the light to understand where to plant each stalk. The light of our vineyards, eighty hectares in front of the sea, is the light of the sun of Sardinia and the light reflected by the Mediterranean sea. The action of the light, together with the sea breezes and the mineral richness of its soil, makes the grapes one of a kind, strong-headed and well-defined. Sun, sea, and wind. This is how great wines are born in this land.