Mandrolisai DOC red wine, made from grapes. Muristeddu (Bovale Sardo), Cannonau, and Monica, to which is added a 10% of other auctoctone vines, such as Niedda Manna, Pascale, and Nieddera, produced by the winery La Dolce Vigna of Atzara in Sardinia

The vines, bush-trained, grow on ter soil derived from granitic disintegration, tending to sandy at about 550 meters above sea level with a yield of about 60 quintals per hectare and a planting density of 5,000 vines.

Grape varieties, harvested in October, are grown and vinified together. Fermentation is initiated by pied de cuve, with indigenous yeasts.

The wine is aged for a period of 8 months in barrel and then for an additional 8-10 months in bottle.

Polyphenols are extracted from the post-fermented pomace of Mandrolisai DOC, which are then included in the “La Dolce Vigna” cosmetic line.

La Dolce Vigna’s Mandrolisai DOC has an intense ruby red color with violet hues. A full-bodied wine, warm on the palate, long and persistent bouquet with hints of red fruit. Bovale Sardo gives the wine an elegant tannicity.

At the table it goes perfectly with red meats, aged Sardinian pecorino cheese and traditional Sardinian cured meats.

It is recommended to serve at a temperature of 18-20 °C

The wine is produced in 1400 hand-numbered bottles.