Nero di Orgosa is a red wine from the Orgosa Winery of Orgosolo made from grapes Cannonau, Carignano, Pascale and Sangue di Cristo, the latter native to the area.

Wine obtained through biodynamic farming system, with field planting of legumes and grasses, without the use of chemical fertilizers or systemic treatments.

In the winery vinification involves 7 to 10 days of fermentation with indigenous yeasts, matures for four months in oak barrelsand about 12 months in stainless steel.

Nero di Orgosa is a wine with an impenetrable red color; the nose has hints of red and black fruits, notes of Mediterranean scrub such as sage, juniper and myrtle, and spice.

In the mouth it is fresh, elegant tannin, long and persistent.

Elegant wine at the table perfectly accompanies red meats, roasts, grilled meats and aged cheeses.

It is recommended to taste at a temperature of 16-18 °C.