Samas is named after the Phoencian god of the sun, a reference to the ancient ruins in Sulcis in southern Sardinia where the vineyards are located and, some say, to the bright sunny character of the wine. Selected yeasts. Controlled fermentation at around 16 degrees, with lees contact for about 40 days. About two months in steel with blending and a further three month refinement in concrete tanks. No filtering or clarification.
