In 2006, 17 small wine producers joined forces to form the Cantine di Orgosolo winery on the island of Sardinia, each grower working around a hectare of vines on granitic soil at 300-700m altitude. Their aim was to select the best Cannonau (Grenache) and Bovale Sardo (Graciano) grapes from their vineyards to produce concentrated and complex red wines, with yields less than half of those permitted in the DOC. Viticulture is in conversion to certified organic, with some growers adopting biodynamics also, whilst the cellar work involves minimal intervention using only indigenous yeast and low levels of added sulphur.