Tenute Dettori are in Badde Nigolosu, in the province of Sassari, in the municipality of Sennori that is part of the "Romangia" geographical area of Logudoro, north-west of Sardinia in the Historic Area of Cannonau. In Romangia the wine has been produced for over 3000 years and in Roman times was, together with Cagliari, the most prestigious wine region of Sardinia. The territory is hilly and the composition of the mainly calcareous soil. The vines are old, sapling Sardinian, without irrigation and family Dettori worked this land for centuries cultivating over the vineyards, wheat, vegetables, orchards and olive groves. The cellar is simple and traditional, totally built underground and naturally insulated by the great thickness of the walls (2 meters). Grapes, must and wine move to fall; the material of fermentation and maturation is the cement. The wines are entirely produced and bottled in the production area by Dettori. After manual selection of all the grapes, the grapes are crushed and rasping but are left to macerate in vats of cement without adding any sulfur. The duration of the maceration variesfrom two to twenty days and the racking is always at hand to preserve the peel. Bottling takes place usually after two to three years. In Cellar not using any product of chemical synthesis in addition to sulfur. The wine is not filtered, not clarified, not barricaded and any residues and CO2 are natural. Each bottle may be different. The total annual production ranging from 20,000 to 45,000 bottles and all the wines produced are of cru, all historical and traditional vineyard produces a wine. In addition, the wines are all made "pure".