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Alcohol Content: 14% vol.
Native white grape variety. The Sulcis region, in the southwest tip of Sardinia, is almost surrounded by the sea and constantly exposed to salty winds that characterize the climate and the products that originate there. In a few square kilometers, it presents a wide variability in soil matrices.
Soils rich in aeolian sand deposited on cemented limestones alternate with clayey areas rich in gravel, active limestone, and microelements that, together with the marine influence, give rise to wines with a strong personality. Guyot training system. 50-55 quintals/hectare.
The grapes come from the selection of the best plots of the company's vineyards.
After 12 hours of skin maceration, the must ferments and matures in tonneaux for 6 months. A fraction is instead fermented with the skins. The blend is further refined for at least 15 months, first in tanks and then in bottles.
Bright straw yellow with golden reflections. Vigorous and at the same time elegant, it presents an exotic approach on the nose, with intense fruity notes of mango, papaya, and pink grapefruit, alternating with hints of herbs like lemon balm and helichrysum, mineral undertones of flint, and a touch of sweet spices.
On the palate, it unfolds with engaging dynamism and authority, freshness keeps the drink vibrant, while the interweaving of fruity aromas with notes of aromatic herbs and spices colors the retro-nasal sensation with Mediterranean light, invigorated in the long finish by the penetrating sapidity.
Recommendations and pairings: Pasta with sardines, guinea fowl with lemon, and cheese risotto.
Serving temperature: 10-12 °C
Contains sulfites.
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