AME

Amè

Denomination: MOSCATO DI SARDEGNA DOC

Grape variety: Moscato giallo

Area of production: Loc. Tres Montes (Sorso) Sardinia

Productivity of vine:  55 quintals per hectare

Harvest period: from first week in September onwards after a light extra ripening of the bunches on the vine, manual harvesting

Fermentation: after light pressing, the must that has been made clear is fermented at a low temperature for some weeks in stainless steel vats at 16 – 18 °C to allow for the extraction of the complex aroma of the vine

Aging: 5 months rest on its own leavening agents with repeated bâtonnage to put back the fine dregs into suspension

Format: 0.50 L

Organoleptic examination: Intense golden yellow.

The nose can smell clear soft impressions of dried apricots, figs, honey, candied fruit and small white flowers. On the tongue you can sense the typical silkiness and softness of the vine enriched with an acidic and mineral back note. A good balance of sugars, acidity and alcohol. The finale is long, warm and reminiscent of candied citrus fruits, cinnamon and fruit with white flesh

Alcohol level (% vol.): 14.00

Total acidity (g/L tartaric acid): 5.4 g/l

How to serve it: It is a young, sweet, fresh wine, excellent with slightly sharp, blue cheese and desserts with marzipan and walnuts

How to drink it: Serve at 10-12 °C

 

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PEDRASTELLA

Pedrastella

Denomination:

INDICAZIONE GEOGRAFICA TIPICA (TYPICAL GEOGRAPHICAL INDICATION)

Isola dei Nuraghi (Nuraghi Isle)

Grape variety: Native of Sardinia

Area of production: Sardinia

Productivity of vine:  35 quintals per hectare

Harvest period: from first week in October onwards, manual harvesting

Fermentation: after stemmer crushing the grapes are macerated in a stainless steel vat at a controlled temperature for about 3 weeks with good use of delestage technique

Aging: about 6 months in French oak barrels

Fining: minimum 4 months in steel vats

Format: 0.75 L

Organoleptic examination: intense ruby red, bright, fragrant perfume of small red berries, cherry and blackberry jam, spicy notes of pepper and leather. It has a soft, persuasive taste with elegant notes of tannin and persistent finale, full-bodied.

Alcohol level (% vol.): 14.00

Total acidity (g/L tartaric acid): 5.5 g/l

How to serve it: With roasted and stewed red meat, tasty and full-flavoured rice and pasta dishes and mature cheese

How to drink it: Serve at 16-18 °C, better if allowed to breathe in a carafe before serving

 

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SASSANTICO

Sass’Antico

Denomination: CAGNULARI

IGT (TYPICAL GEOGRAPHICAL INDICATION)

Isola dei Nuraghi (Nuraghi Isle)

Grape variety: Cagnulari

Area of production: Usini (SS) Sardinia

Productivity of vine:  65 quintals per hectare

Harvest period: from 25th September onwards, manual harvesting

Fermentation: after stemmer crushing the grapes are macerated in a stainless steel vat at a controlled temperature for about 3 weeks in order to preserve the typical fruity aromas of the vine

Ageing: about 2 months in French oak barrels

Fining: minimum 6 months in steel vats

Format: 0.75 L

Organoleptic examination: brilliant ruby red, clear. It expresses its youth and freshness to your nose with an intense and elegant perfume of fruits of the forest and jam, a little spicy.

It is intense, warm, soft and balanced on the palate with soft tannins, full-bodied. Persistent taste.

Alcohol level (% vol.): 13.5

Total acidity (g/L tartaric acid): 5.6 g/l

How to serve it: With roasted and stewed red meat, game, strong, medium and mature pungent cheese

How to drink it: Serve at 18-20 °C, better if allowed to breathe before serving

 

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ARENU

Arenu

Denomination: VERMENTINO DI SARDEGNA DOC

Grape variety: Vermentino

Area of production: Loc. Tres Montes (Sorso) Sardinia

Productivity of vine: 60-70 quintals per hectare

Harvest period: from 15th September onwards, manual harvesting

Fermentation: the must obtained after soft pressing ferments in stainless steel vats at 18-20 °C, in order to preserve the rich complexity of aromas

Ageing: 5 months rest on its own leavening agents with repeated bâtonnage to put back the fine dregs into suspension

Format: 0.75 L

Organoleptic examination: pale, intense, luminous and warm yellow with greenish hues.

Consistent. Delicate perfume with floral and Mediterranean bush tones and notes of summer fruits.

On the palate the typical soft notes of the variety of vine are balanced with lively freshness and minerals

Alcohol level (% vol.): 13.00

Total acidity (g/L tartaric acid): 5.9 g/l

How to serve it: Excellent as an aperitif and a natural accompaniment with seafood, light dishes of white meat and medium matured cheese

How to drink it: Serve at 12 °C uncorking just before drinking

 

PRODUCT DETAILS      LABEL

  • AME

    Amè

  • PEDRASTELLA

    Pedrastella

  • SASSANTICO

    Sass’Antico

  • ARENU

    Arenu