Perdera means "quarry" in Sardinian and is an elegant expression of the indigenous Monica grape variety, supported by small amounts of Carignano and Bovale Sardo. The grapes grow on calcareous and marly soils near Cagliari, where they develop early ripeness and precise fruit. Fermentation is controlled in stainless steel, but the real depth comes from the ageing: around six to eight months in neutral French barriques and around four months in cement tanks create an elegant balance between freshness and harmony.

Intense ruby colour with a violet rim in the glass. The bouquet seduces with notes of ripe cherry, red plum, floral elements and a hint of sweet spices. On the palate, Perdera is lively and juicy, with pure fruit, lively acidity and well-balanced tannins. The wood tone is subtle and more of a fine grind than an imprint. The fruit remains present on the long finish, carried by a delicate spiciness and fine minerality.