The taste of experience of led Gianfranco Manca to plant Italian grape varieties foreign to the Sardinian terroir: the Barbera of Piedmont, the Ciliegiolo of Tuscany and the Montpulciano of the Abruzzo..

Undeniably an original red wine, astonishingly fresh (thanks to the natural acidity of Barbera), fruity (the crunchiness of Ciliegiolo) and textured (the body of Montepulciano).