Tasting Notes

Deep dark red wine, with intense scents of dark red, ripe forest fruit and fresh herbs. The taste is powerful, full, complex, beautifully balanced, delicious dark red ripe forest fruit, velvety tannins in the long aftertaste.

Winemaker Notes

Traditional work is still carried out in the 100-year-old vineyard. The vines that supply the grapes for Ballu Tundu are 60 to 100 years old. The grounds between the sticks in the vineyard are plowed with oxen. The vineyard is located at an altitude of 650 meters. The vineyard is planted with the Cannonau di Mamoiada clone. This wine is the most traditional wine made by Sedilesu. Due to the altitude of the vineyard and its location with the sea nearby, the nights are cold. Due to the large temperature differences between day and night, the stratification of the flavors of the grapes increases. In addition, the cold at night also ensures the health of the sticks. Chemical pesticides are therefore not used. The wines are therefore provided with the BIO certificate.

The grapes are picked by hand in October, after careful selection. Only the very best grapes are used for this "top riserva". After picking, the grapes are selected again for quality at the sorting table at the winery. After this, the grapes are gently pressed. The fermentation of the grapes takes place completely spontaneously, without the addition of external yeasts. The fermentation process therefore takes 30 to 45 days. Further maturation of the wine takes place in conical oak barrels for a period of 12 months. The wine then develops for 12 months in cement tanks. After this, the wine is bottled and continues to develop in the estate's cellar for a period of 9-12 months. The wine is not filtered. This allows the wine to continue to develop in the bottle for a long time.

Perfect with white meat and red meat dishes, mature cheeses.