A small all-Sardinian oenological curiosity. In this case, the starting grape variety is a 100% Barbera Sarda. A close relative of the Piedmont Barbera, the only real difference between the two seems to be the origin. The characteristics of the wines obtained from it, however, are quite similar. In this case, the grapes are harvested by the members in the vineyards surrounding the winery. Here the soils are variable, but what is most influential is the hot, even sub-arid climate. After the harvest, the grapes are soon brought to the cellar. Here we start with a destemming phase, followed by a maceration of about 12-14 days at a controlled temperature. After racking, the wine is then transferred into vitrified cement vats where malolactic fermentation takes place and then into barriques for a maturation period of at least 12 months. A medium-long ageing wine, this Terresicci presents itself in the glass with a beautiful intense ruby red colour with violet reflections, tending towards garnet with ageing. The nose is immediately intense, persistent and complex. Hints of currants and cherries are clearly recognisable, followed by fine spicy notes of cinnamon. In the mouth, however, it is round and sunny. The tannins are velvety and accompany an exuberant and generous structure. The finish is harmonious and consistent. Ideal for red meats, game and mature cheeses.