Viticola Mereu was born in Sorgono, in Mandrolisai, in the exact center of Sardinia. We have been working the land and the vine for generations. The first vintage in the bottle dates back to the 2015 harvest. We have been making wine for generations, always having RESPECT for the land and the place that hosts us as the cardinal principle of our mission. Shy away from standardizations and be free to let the terroir express itself without any limits or oenological prejudices is our "Resistant" bet! The company today covers about 8 hectares, of which 2.5 are vineyards. The vineyards are located between 450 and 700 meters above sea level. The soils are mainly composed of granite decay. The training is 90% low sapling. The predominant blends are those of Mandrolisai: Monica, Muristeddu and Cannonau. However, there are small percentages of other types of blends such as Giro', Moscato, "Pascale", Lacconargiu. We cultivate an experimental part of the vineyard grafted with late Nebbiolo, Dolcetto and Chardonnay. Manual pruning, ploughing, manual barefooting of the stumps, as per tradition, are the winter processes. We do not water. For defense against pathogenic attacks, we only use sulfur and copper-based products. The harvest is manual. The fermentation of the musts takes place on indigenous yeasts given by the "pie 'de cuve" of the same grapes, without temperature control. The Reds stay on the skins for about 8-15 days. They then rest for 10 months in small wood and steel before being bottled. The Rosato 12h on the skins, then soft pressing with a small press and continuation of the fermentation in glass (demijohns) and steel. We do not filter or clarify our wines. The use of sulfur dioxide is reduced to a minimum. We currently do not have any biodynamic or organic certification. The wines are totally produced from our own grapes.