Vermentino di Sardegna Doc
Draining with granite decomposition.
By hand, in crates, first week of September.
The grapes are cooled in a cool cell for one night. The next morning, they are destemmed and pressed and then transferred to steel vats to ferment with their own indigenous yeasts. After 48 hours the skins are separated and the free-run must continues to ferment at a controlled temperature of 20°C until complete depletion of the sugars.
AGEING AND REFINEMENT
After fermentation, the wine is transferred, again into steel vats, and left to rest on the fine lees until the following spring, when it is clarified and bottled.
Pure Vermentino with a decisive fresh and saline taste. Careful vinification with indigenous yeasts has maintained the typical fragrances of this grape. The citrus and fruity notes accompany the delicate and welldefined mouthfeel of the short maceration on skins.