The Sardinian company Pedra Niedda, founded by the Florentine wine-growing agronomist Enrico Menicalli and the tourist manager Susanna Atzori, has recovered the uncultivated vineyards of her family and has planted the native Cannonau and Semidano vines. Tittia, their white wine, is produced with Semidano grapes and has a large and enveloping bouquet, while Basca, their red wine, is produced with Cannonau grapes and has notes of Sardinian Mediterranean scrub such as myrtle, juniper, rosemary and laurel. Both wines are characterized by freshness, taste-olfactory complexity and salinity.
Alcoholic fermentation takes place in steel for ten days at a temperature of 26° C. Pumping over or punching down are carried out every day to ensure good extraction of the aromatic and coloring components.
The wine is aged for 80% in steel while the remaining 20% in French oak tonneau. After six months we proceed with the blend of the two masses, a short passage in steel for another two months to complete the aging period in the cellar.
At sight the wine has an impenetrable and brilliant ruby red colour. The notes of ripe cherry, plum, pomegranate, currant and blackberry, blueberry, dried violet flowers are clearly distinguishable on the nose, balanced by balsamic hints and more spicy notes of vanilla, tobacco, chocolate and licorice. In the mouth the wine is warm, full and powerful, with a high alcohol content (typical characteristic of the wine) and closed by elegant tannins and good acidity. Long and spicy finish, with notes of chocolate.
In combination it is ideal to accompany cold cuts and cheeses, first courses of land and not very fat roasts.