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Sardegna

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    LA NEULA – Maddus Vermentino

    23,14

    Classification: White wine, Vermentino I.G.T. (Identification of Geographic Typicity)

    Origin: La Neula Vineyard at 300 m a.s.l.

    Soil composition: Deriving from weathering of granite.

    Vine growing: Espalier-type vines

    Weather: Typically Mediterranean weather, good temperatures changes, highly windy conditions

    Grapes: Vermentino 100%

    Grapes harvest: Manual, at the end of September

    Wine-making: Fermentation on the grapes’ skin with a maceration for 30 days.

    Yeast: Saccharomyces Cerevisiae

    Aging: 12 months in barriques

    Service Temperature: 15°C

    Packaging: 75 cl bottle

    The wine matches nicely with aged cheese or with pastry, in particular with dark chocolate.

  • 0 out of 5

    LA NEULA – Neulas Vermentino DOCG

    11,05

    Classification: White Wine, Vermentino di Gallura  D.O.C.G. ( Denomination Origin Controlled and Guaranteed)

    Origin: La Neula Vineyard at 300 meters a.s.l.

    Soil composition: Deriving from the weathering of granite. Partially loamy.

    Vine growing: Espalier- type vines

    Weather: Typically Mediterranean weather , good temperatures changes

    Grapes: Vermentino 100%

    Grapes harvest/ vintage: Done only by hand, at the end of September

    Wine-making: Slight pressing , alcoholic fermentation at 16° C in steel tanks

    Yeast: Saccharomyces Cerevisiae

    Acidity: 5 g/l

    Ph: 3,26

    Aging: In the bottle for 2 months

  • 0 out of 5

    LA NEULA – NONAU Cannonau

    12,61

    Denomination: Cannonau di Sardegna Rosso DOC

    Grape Variety : Cannonau 100%

    Colour: ruby-red

    Age of vines: 20 years

    Vineyard altitude: 300 m a.s.l.

    Vineyard exposition: South-East

    Vineyard production: 6000 kg/hectar

    Type of soil: draining from decomposition granite

    Grape harvest: Manual, in crates, last ten days of September

    Wine-making: fermentation of the must in contact with grapes’ skin for 20 days without temperature control with native yeasts and frequent treading of the mass.  At the end of the fermentation wine is placed in wooden barrels where malolactic fermentation takes place.

    Maturation/ageing: 3 months in tonneaux (500 L), 5 months in steel

    Organoleptic characteristic: ruby-red colour, the smell is dominated by hints of ripened cherries, black pepper and tobacco. Linear and supple on the palate, with soft tannins.

    Serving Temperature: 18°C

    Package: 75 cl bottle