classification

Nuragus di Cagliari DOC.

soil

Limestone-marl with clay, medium to loose texture.

grape varieties

Nuragus

climate

Mediterranean, mild winters, limited rainfall, very hot and windy summers.

vinification technique

Crushing and pressing in pneumatic presses with very soft action, natural decanting at about 14 °C, fermentation in stainless steel vats under controlled temperature 18 °C for about 18 days, storage in vats under controlled temperature and inert gas protection.

tasting notes

Colour: Straw yellow.
Nose: Fruity, fragrant and harmonious.
Palate: Full, mellow and rich, with a slightly bitter finish, typical of Nuragus.

storage

Constant temperature 18 °C, humidity 75%, controlled light, horizontal bottle.

serving

Medium large goblet, without flared rim, serving temperature 9-11 °C.

food matches

Sea and land starters, seafood first courses, slices of bass baked in oven paper, scorpion fish with potatoes and fresh tomatoes, soft-textured cheeses.

size

0.75 lt

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