Harvest Date: Hand-harvested in the first half of September
Aging: “Sur lie” for six months in stainless steel vats. Refinement in wood with a veil of “Flor” and then in the bottle for at least six months.
Tasting Notes: This is a wine of great structure which possesses signs of evolution due to refinement in wood with a veil of “Flor.” Intense fruity bouquet of citrus and stone fruit with notes of toasted almonds. Rich minerality and hints of salinity on the palate. Full-bodied wine with beautiful freshness.
Vineyard Notes: Vineyard location: Giba, Masainas, Sant’Anna Arresi . Soil type: sand and clay. Altitude: 10-50 meters above see level. Exposition: south and southwest. Average age of vineyards: 25-50 years. Training system: Espalier Guyot. Density: 5.000 plants per hectare. Production: 3000 kg per hectare.
Production Notes: Very limited production, only 200 bottles produced. “Sur lie” for six months in stainless steel vats, evolution due to refinement in wood with a veil of “Flor” and then in the bottle for at least six months.
Winemaker Notes: Vermentino del Sulcis, one of a kind, surprising, produced using ancient techniques bringing together the historic Sardinian history of making Vernaccia and the Spanish Sherry production methods.
Food Pairing: Structured white wine that pairs perfectly with a big variety of dishes, like roasted pork, rabbit and other white meats, but also seafood based structured dishes.
Other Notes: Sardinian Vermentino, a very fine white grape variety which is mainly cultivated in Liguria, Tuscany and, indeed, in Sardinia. 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 with 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 mistral wind that blows imposingly from the sea.
