Harvest Date: Hand-harvested between the last decade of August and beginning of September
Aging: Aged for 6 months in stainless steel vats.
Tasting Notes: Produced with carefully selected grapes, this wine has intense aromas of yellow fruit and citrus fruits, including peach and grapefruit, floral notes of white flowers, mineral hints and a pleasant almond recall. Its flavor is clean, fresh, straight and soft, characterized by beautiful sapid and mineral notes. This is a charismatic Vermentino di Sardegna which stands out for its freshness and drinkability.
Vineyard Notes: Vineyard location: Giba, Masainas, Sant’Anna Arresi. Soil type: sand and clay loam. Exposition: South – South West. Altitude: 25-50 meters above sea level. Average age of the vines: 10-20 years. Training system: Espalier Guyot. Density: 4.000 plants per hectare. Yield: 6,000 Kg per hectare
Production Notes: 25,000 bottles produced. Spontaneous / natural alcoholic fermentation in stainless steel tanks. Aged for 6 months in stainless steel vats.
Winemaker Notes: Vermentino is a very fine white grape variety which is mainly cultivated in Sardegna, Tuscany and Liguria. Outside of Italy it is found in southern France; in the Languedoc-Roussillon region, and in Corsica, where it’s called Malvoisie Précoce d’Espagne or Malvoisie à gros Grains. Vermentino is aromatic, and produces wines with delicate but very strong fragrances and a natural acidity that makes it suitable for aging. Fresh and particularly mineral on the palate, you can taste that typical salinity of the vineyards exposed to the “mistral wind” that blows imposingly from the sea.
Food Pairing: Perfect as an aperitif or with fish/seafood dishes.
Other Notes: The Giba winery was born with the idea of creating a product that holds a strong connection with its territory, making wine that represents the unique features of Sulcis, and all of its potential. The “Cantina Giba” brand, in short, aims to transfer its terroir into the quality of its wines, which is why a single variety vinification is used for both the Carignano and the Vermentino. The vines, located between Calasetta, Sant’Antioco, Masainas, Nuxis, Giba and Porto Pino, were chosen as those particularly suited to this kind of cultivation. Cantina Giba is one of very few European Vineyards using ungrafted vines. In the early 1900s phylloxera destroyed most of Europe’s vineyards. A tiny spider that eats the roots killing the vine was the culprit. 90% of vineyards were replanted with American vines.
