VERMENTINO DI SARDEGNA D.O.C.
TRADITIONAL METHOD, BRUT
From Vermentino grapes
Vineyards cultivated using the espalier vine training system.
Soil generally medium-textured, sandy and clayey.
The grapes are harvested by hand from the beginning of August, so as to maintain their acidity and freshness.
The grapes are soft-pressed after harvesting, from the resulting must 50% is extracted and used to produce the spumante. The must is then fermented at a controlled temperature in stainless steel tanks for 15 days. The base wine is then left on the fine lees for 6-7 months in steel vats. The second fermentation in the bottle is conducted with selected yeasts at a constant temperature of 16°C for approximately 40 days, the wine is then left to age for 36 months. During the final stage, the disgorgement, a special liqueur is used that’s capable of further enhancing the characteristics of the original grapes. The ageing continues in the bottle before being made available for sale.
Perfect as an aperitif and throughout the meal, particularly good with seafood and shellfish dishes.
Colour: bright straw yellow. Smooth effervescence with a fine and persistent bead.
Aromas: mineral and intense, with notes of hawthorn, white-fleshed fruit and hazelnut cream.
Flavour: dry, mellow and simultaneously elegant, with a distinguishable minerality and sapidity.
6 °C – 8 °C
