Cerasa is a Sardinian red wine, Cannonau of Sardinia DOC obtained only from Cannonau grapes in vineyards located in the territory of Bonnannaro in Mielogu. To the nose it is ample and complex, expressing hints of berries combined with herbaceous and spicy notes that are found on the palate. In the mouth it is warm, sapid, pleasant and balanced.
Obtained from the vinification of Cabernet Sauvignon, Syrah and other native Sardinian grapes. The maceration of the skins in the must is prolonged for about three weeks to allow the balanced release of the noble substances and color. Very intense ruby red, almost garnet. Hints of ripe red fruits and jams. Vegetable notes of Mediterranean vegetation. Elegant, soft and very persistent. Long finish. Wine for important roasts, grilled meats, semi-hard cheeses.
Radice is a Sardinian red wine Cannonau of Sardinia DOC, obtained from Cannonau grapes coming from the Romangia area between Sorso and Sennori. The grapes are grown in vineyards on soils with a relevant calcareous matrix, organic and arranged in medium and low hills, at a minimum distance from the sea of the Gulf of Asinara.
At the table it can be served with red meats in general and with roasts.
Roccia is a red wine IGT Romangia, obtained from native grapes of Sardinia from the territory of Romangia between Sorso and Sennori. The grapes are grown in vineyards on mainly calcareous soil.
Roccia has a ruby red colour with violet reflections. The aroma is fruity with broken nuances.
Unique in combination with red meat.
Urulu Cannonau of Sardinia DOC has a ruby red color, intense aromas of berries, with spicy notes and balsamic accents. On the palate it is warm, well structured, with soft tannins and a pleasant freshness, which make it very harmonious. The finish is sapid and persistent.
Wine for first courses with full-bodied sauces, roast meats and well-matured cheeses.
This wine is a balanced symphony on a par with our shepherds' tenor singing, indicated by Unesco as the pearl of the intangible heritage of humanity. The silk thread that embellishes the bottles of Soroi is a product of the fine craftsmanship of Orgosolo, son of a centuries-old tradition on a par with the cultivation of Cannonau.
Recommended pairings: stewed lamb, important roasts and long matured cheeses.
It is a fresh wine to drink immediately, less structured than its older brother Urùlu, but it retains great qualities. All the processing of the product, including the bottling, is taken care of directly by the members. The grapes are harvested by hand and, within a few hours, processed in the cellar with the help of handmade tools and equipment and subjected to a gentle treatment, aimed at obtaining high quality wines. All processes, including bottling, are carried out directly by the members.
It goes well with first courses, stewed meats, grilled meats and cheeses with partial maturation.
Luna Vona is the first organic wine produced by the company, the grapes come from organic vineyards located near the valley of Locoe. Their size allows a careful management of the soil and a meticulous control of the plants. The forms of cultivation used are those with sapling and spurred cordon, oriented to the production of high quality grapes.
Wine for first courses with full-bodied sauces, roast meats and well-matured cheeses.
Obtained from the vinification of Cannonau, Carignano and Muristellu grapes, the skin/must contact takes place in stainless steel tanks for about a week at a controlled temperature of around 25°C, during which daily pumping over and fulling are carried out. The transformation of malic acid into lactic acid takes place immediately after alcoholic fermentation. The maturation takes place for a few months in steel tanks and is further refined in the bottle.
A wine for first courses with important sauces, roast meats and medium-fat cheeses.
Vino rosso Mandrolisai IGP Isola dei Nuraghi
Dopo un’accurata selezione manuale delle uve
e una fermentazione di circa 7-10 giorni a temperature controllate in
serbatoi di acciaio inox, ove avviene la fermentazione malolattica,
segue la maturazione per 24 mesi
in botti di rovere francese da 10 e da 30 hl.
Affinamento in bottiglia per 12 mesi
Pietra is an IGT Romangia red wine, made from Cagnulari grapes from the Romangia area between Sorso and Sennori. The pure Cagnulari grapes are grown in the vineyards on exclusively calcareous soil. Pietra has a purple red colour with violet reflections. The nose gives intense and fruity aromas. In the mouth it is sapid with spicy nuances.
It goes well with stewed meat, game, pasta dishes with meat sauce, spicy cold cuts, mature cheeses.
Vino rosato IGP Isola dei Nuraghi
Dopo un’accurata selezione delle uve
e una spremitura soffice, segue la fermentazione a temperatura controllata in contenitori di acciaio inox e un breve affinamento in bottiglie
Sirè is a rosé wine that comes from the selection in the vineyard of the best Cannonau grapes from Tenute Gregu.
The character of Cannonau and the elegant allure of its primary aromas characterize this rosé wine with its bright and crystal clear color, intense and warm with the distinct floral scents typical of the vine.
Soliànu is a Vermentino of Gallura DOCG white wine, made from only Vermentino grapes from the vineyards of the Matteu estates in Gallura. The grapes are grown in vineyards planted on granite disintegrating soil, cultivated with Guyot at an altitude of 400 meters above sea level, with a density of 5000 vines per hectare. It shows a beautiful straw yellow, with golden reflections. The nose is powerful and ample with fruity notes, floral and mineral nuances.
Fresh, intense and persistent on the palate.
To accompany important seafood dishes.
From a selection of the best Vermentino grapes from the most suitable vineyards in the Surrau valley, comes a wine with an important structure and intense aromatic charge. After a brief contact of the skins with the must, the alcoholic fermentation takes place in stainless steel tanks at a controlled temperature of around 16 - 18 ° C, where it will evolve for several months in contact with its fine lees.
This wine is ideal in combination with seafood, white meats, fresh and soft cheeses.
Giaru is a fresh and persistent wine with a straw-yellow colour, with slightly golden reflections, an ample bouquet with delicately fruity and mineral hints. The grapes are grown in the vineyards located in Mejlogu, an historical-geographical region of Sardinia on soil composed by siliceous and granitic sand resting on a thick layer of clay at 400 meters above sea level, with a planting density of 5,500 vines per hectare.
Ideal as an aperitif, at table it matches with seafood dishes.
Azzesu is an intense, fresh and persistent wine with a straw-yellow colour, golden reflections and an ample bouquet with floral and finely mineral hints, which blend in the freshness of the taste persistence. Azzesu is born in completely basaltic soils on top of a volcano at 730 meters above sea level. This Vermentino is absolutely an original wine: the beginning of a new era in the wine panorama of Sardinia.
Moscato Nuraghe Crabioni is a sweet white wine with Denomination of Controlled Origin obtained from Muscat grapes and when you sip this wine you have the real sensation of putting it in your mouth.
and eat the berries of freshly picked grapes. The color is golden yellow, the smell is exciting both for intensity and for aromatic range reminiscent of apricot, citrus fruits and honey. The palate is rich, concentrated and powerful. The aftertaste
is very long and is bound to increase with the stay in the bottle. Dessert wine, meditation, socialization.
Light beer belonging to the category of English Ale, slightly alcoholic and hopped. It has a herbaceous and fruity aroma, a light body, bitter but balanced by malt aromas reminiscent of toasted bread. Golden amber in colour, it goes well with fatty meat dishes and fried foods, which allow you to appreciate the notes of hops without overloading their bitterness.
It belongs to the "family" of lagers, low-fermentation beers whose origins are to be found in medieval Germany. In our laboratory, following constant and careful research on the use of raw materials and selected yeasts, we were able to draw inspiration from this brewer's style, obtaining a "daughter" with an abundant, creamy and persistent foam, ruby red in colour. It requires a rather long time of production, it is left to rest for a few months at low temperatures, so that it can develop its unique characteristics of body, taste and alcohol content that confirm its high quality.
It is the name by which the British define traditional beer. High fermentation beer with plenty of foam and moderate alcohol content. ALE, complex, old gold coloured with copper reflections and full bodied, is distinguished by its extraordinary balance between malt flavours and citrus/fruity scents of English hops. A wonderful beer that identifies the great passion of the brewer Dolmen.
Also called Witbier, it is characterized by its milky white and opalescent color, with a fruity, citrus and spicy aroma. Dolmen Blanche is a white foam beer, particularly acidulous, with a low alcohol content that makes it very refreshing, especially in spring and summer. Its peculiarity is the almost total absence of hops, replaced by spices such as bitter orange peel and coriander. Excellent as an aperitif.
It's the real, original "Blonde" beer. This type of beer takes its name from the city of Pilsen, a city located in the Bohemian region of the Czech Republic. Beer produced with selected yeasts of low fermentation, a style that is very popular and widespread in several countries. Our brewer wanted to characterize it with a rich and complex aroma, malt scent and a bouquet coming from SAAZ hops. Its color is tending to pale gold with a creamy and thick foam and a pronounced bitterness given by the use of Bohemian hops.
When the delicate milk cream is mixed with the strong notes of the myrtle infusion, myrtle liqueur cream is born, refined, light and with a great character, which gives a pleasant sensation of freshness. Enjoy fresh at the end of a meal; ideal for the preparation of fruit salads and to accompany desserts and ice cream. Myrtle berries generally ripen from November to January, when they are harvested.
This phase is still carried out manually by expert operators who collect the berries, which are then placed inside steel silos where the hydro-alcoholic infusion begins.
Mirto Bianco is the soft embrace to the scent of myrtle, elegant and enchanting, where sweet and bitter are married. A liqueur that knows how to amaze for its authentic taste, rich but delicate and full of Mediterranean flavors. White Myrtle is a pleasant summer breeze that smells of Sardinia.
Sardinian Myrtle is synonymous of traditional liqueur, the unique flavour and colour of myrtle liqueur are due to the myrtle plant fruit, "Myrtus communis", which produces blue-violet berries, making it a unique liqueur. The organoleptic characteristics are present in the skin of the berries that give the colour to the liqueur, while the tannins present in the pulp, are responsible for the astringent taste and volatile compounds that give the liqueur its exclusive flavour. Gastronomic pairings: thanks to its properties, the Myrtle of Sardinia is included among the digestive so it should be drunk after a meal, even if it is often used as an aperitif. The best way to appreciate it is frozen, poured from bottles stored in the freezer.
A superb grappa with an unmistakable character, the filu ferru is still today an emblem of the ancient art of distillation that has very antique origins in Sardinia. Lucrezio R. today continues to distil the filuferru exclusively with the best pomace of Sardinia as the ancient tradition wants, to obtain a characteristic and unique grappa.