CLASSIFICATION: Vermentino of Sardinia – Denomination of Controlled origin
VINES: 100% Vermentino
HARVEST: The harvest is done manually using plastic crates for transportation.
VINEYARDS: aged between 10 and 15 years with production of 80 q.li Ha
VINIFICATION After the pressing and a first cleaning they come the yeasts are inoculated and the must ferments at temperatures around 12 degrees for about 2 weeks. Once the fermentation is complete, the wine rests with the fine lees for about 4 months.
SERVING TEMPERATURE: To be served chilled (8-10° C)
COMBINATIONS: Seafood appetizers, first and second courses based on fish or seafood, exceptional pairing with i shellfish.