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Cenzo Aresu started his farm with the purchase of a single hectare in the 1960’s. The first hectare was planted with olive trees and the family slowly acquired the surrounding land, planting vines, fruits, vegetables and herbs. Today Cenzo’s son, Vincenzo, and his family farm 20 hectares, including 2 acres planted to Vermentino. The family named their farm “Sa Spinarba” after a local plant which provided vital food to the Sardinian population in times of extreme poverty.
Harvested by hand
Annual Production: 5,000 bottles
Fermentation and vinification: The juice is fermented in stainless steel tanks at a low controlled temperature and the lees are stirred into the must for 3 - 4 months after fermentation.
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