VinificationAfter a short maceration of the skins, the vinification is carried out avoiding contact with oxygen. Fermentation takes place at a controlled temperature and with the use of selected Bâtonnage yeasts in steel tanks for 40 days.
Sensory characteristicsBrilliant straw yellow color with greenish reflections. It has a good olfactory progression ranging from the aromas of rosemary, typical of the vine, to elderflower, white and yellow pulp fruits and lychee. The flavor is initially soft, then savory and lively, with a good structure and excellent alcoholic balance. The persistence of these aromas makes it pleasant, leaving a light and typical bitter note.
At the tablePerfect as an aperitif accompanied by chips with cheese or Sardinian ham, dishes with fresh bottarga, savory vegetable pies, savory dishes based on fish, shellfish, seafood and medium-cooked or grilled fatty meats.Excellent with pecorino and semi-aged cheeses.
|Name||Vermentino Isola dei Nuraghi|