It was a small inheritance to change Giovanni Montisci's life. Until then mechanic, he found himself to manage a small vineyard in Barbagia of Ollolai, in Maiolada. Under the guidance of old traditional vintners he discovered a profound passion for land and viticulture. It is in the years 2000 that he begins to bottling and finds a very good respond from wine lovers. The granite soil is the cradle of the old vineyards, that have between of 50 and 80 years, managed in full respect of nature.In the oldest vineyard the bull is still used for weeding. During harvest, the greatest attention is paid to keeping the grapes intact, to preserve the excellence of the raw material. Vinification is the natural follow-up of the vineyard philosophy, fermentation on indigenous yeasts, no clarification or filtration, and minimal use of sulphites only in the essential phases. Spontaneous fermentation sees a maceration of more than three weeks with manual press every day and Cannonau rests in large barrels for at least two years in the tranquility of the cellar.