Production and history area
White wine produced in Sardinia.
Production area: the whole territory of the Municipalities of Adjust, Agle, Arzachena, Badesi, Berchidda, Hook, Calangianus, Golfo Aranci, Loriry Porto San Palolo, Luogosanto, Cheated, Monti, Olbia, Oscho, Palau, S. Antonio di Gallura, S. Teresa di Gallura, Tent, Temple Pausania, Trinità d’Agultto, Viddalba in the province of Sassari and the whole territory of the municipalities of Budoni and S. Teodoro in the province of Nuoro.
In the extreme north-eastern edge of Sardinia, called "Gallura", This pleasant white wine is produced from the grapes of the Vermentino grape variety. This grape variety is known and cultivated, more or less intensely, in all Mediterranean coastal territories from Spain to Liguria and in many islands. Its origin is probably Spanish.
His appearance in Sardinia is quite recent, datable in the last decades of the 19th century, with the first plants built in Gallura. In this land, Arsa and difficult to the most common agricultural crops, constantly beaten by the Mistral winds, The Vermentino manages to express himself with characteristics of marked personality.
Vines - minimum alcoholic degree - aging and qualifications
Vines: Vermentino, Dal 95 al 100%; Other non -aromatic white berry vines "recommended" and/or "authorized" for the province of Sassari can contribute to the production of said wine, present in the vineyards up to a maximum of 5%. The bunches of Vermentino have an elongated shape, rather large berries and amber yellow peel.
Total minimum volume alcoholic title: 12%.
Maximum sugar residue: 5 g/l.
Minimum total acidity: 4,5 per thousand.
Minimum net dry extract: 16 per thousand.
Qualifications: with an alcoholic gradation of 13%, It can bring the "superior" qualification.
No aging expected.
Organoleptic characteristics
Color: straw yellow with light greenish reflections.
Odor: Intense thin scent, delicate.
Taste: alcohol, soft, slightly bitter aftertaste.
Combinations and service temperature
It is wine indicated as an aperitif (It should be served very cold at 6 ° C) and becomes excellent if combined with chicken or mushroom creams, to dishes of roasted fish dishes, crustaceans, molluscs and seafood, Risotto and pasta with sea sauces, omelettes and sweet Sardinian pecorino cheese. Service temperature: 8° – 10°C.
