Italy, Sardinia
Vermentino
Description
HARVESTING By hand, in the early morning. VINIFICATION TECHNIQUE Painstaking selection of the grapes, very light pressing with use only of first press wine. Cooling to 10-12 °C with natural settling. Fermentation at 16-18 °C for about 20 days. Stored at controlled temperature with brief aging on its fine lees. TASTING NOTES Colour: Straw yellow with light green tinges. Nose: Subtle, intense and delicate, with good primary and secondary aromas. Palate: Fresh and dry, sapid, with pleasant delicate and fine feel.
Awards
91 pts James Suckling
Certificates
Alcohol
13.5%
Analytical data
dry
Vinification
Colour: Straw yellow with light green tinges. Nose: Subtle, intense and delicate, with good primary and secondary aromas. Palate: Fresh and dry, sapid, with pleasant delicate and fine feel. STORAGE Constant temperature 18 °C, humidity 75%, controlled light, horizontal bottle. SERVING Medium large goblet, without flared rim, serving temperature 9-11 °C. FOOD MATCHES Seafood starters, fregola (small balls of semolina) with crustaceans, fish stews, bass with artichokes, soft-textured medium mature cheeses.
Vineyard
PLACE OF ORIGIN Hillside vineyards in the areas of Pranu Sturru-Suelli, Costa Bancodi and Perda Campus-Selegas, about 190 metres above sea level. SOIL Rolling hillsides, with variable grain size and chemical-physical soil composition. GRAPE VARIETIES Vermentino, primary aroma varieties.
Maturation
drink young
