In 2020 Giogantinu created a new project with an organic and natural soul. We are talking about Terra Saliosa, the red wine without added sulphites. This choice was dictated by a growing attention to the issue of sustainability, nature and return to the origins. This aspect is then accompanied by a strong propensity for innovation. We firmly believe that the future can be designed by applying today’s discoveries to yesterday’s winemaking practices.
Sulphites are additives used in the food sector and in the production of wine. They are used as preservative and antioxidant agents, to prevent oxidation due to contact with oxygen. When sulphites are not added, it means that no percentage of sulphur dioxide is added to the wine, except that already naturally produced by yeasts during fermentation. By law, for the wine to be marked as “no-added sulphites”, the total sulphur dioxide content must be equal to or less than 10mg/l. The sulphite content in Terra Saliosa is lower than 6mg/l.
Our wine is one of the red wines labelled Isola dei Nuraghi IGT. The name of the wine has not been assigned at random; in fact it clearly reflects the organoleptic characteristics of the land where the grapes grow. It is a rich and fertile land, characterized by a wealth of minerals that give it that unique and delicious taste.
The specific characteristics of this wine are listed below:
Merlot and Cabernet
Starting from the second half of September. Manual harvesting when Merlot has reached its optimum phenological ripening. Cabernet is harvested when it is still unripe, which promotes a particular durability and freshness.
The grapes are crushed and destemmed in temperature-controlled fermenters, with organic yeasts selected by the company. Since they work at ideal temperatures and conditions, such yeasts produce very little or no sulphur dioxide.
The temperature-controlled maceration lasts from 15 to 20 days to extract all the substances of interest, and to obtain a structure that ensures that the wine will last over time, without having to add antioxidants.
After fermentation, it is racked by soft pressing, kept at a controlled temperature and micro-oxygenation, until malolactic fermentation takes place. After fermentation, it is kept at a controlled temperature in the absence of oxygen, to avoid unwanted oxidation and to obtain a natural stabilization.
In total absence of oxygen, with isobaric bottling under nitrogen pressure.
The finished wine is deep red thanks to the absence of oxidation. Its flavour is dry, mellow and very persistent, an expression of the rich land in which it is produced.
Serve at cellar temperature; it goes well with all red meats, game in general, egg tagliatelle and also with aged and spicy cheeses.