T Isola dei Nuraghi
Grape variety: Chardonnay (100%)
Year of production: 2004
Area of production: Santa Margherita di Pula (CA), Sardinia, Italy
Soil type: Granites, very fine and providing excellent drainage
Altitude: 150 metri
Yield per hectare: 60 quintals of grapes
Training system: Vertical trellis, bilateral guyot and spur pruned cordon
Plantation density: 6250 plants per hectare
Harvest period: first half of August
Vinification: The grapes are hand picked in small baskets; following quality control and destemming, the grapes are subjected to a light crushing. Alcoholic and maleolactic fermentation takes place in barriques.
Fermentation temperature: 20-22°C
Duration of Fermentation: 8-10 days
Maturation period: 9 months in 225 litre Allier oak barriques
Bottling period: June 2004
Alcohol content: 13,5%vol.
Ageing potential: 8 years

TASTING NOTES

Colour: intense sunny yellow
Bouquet: a strong scent of flint stone, and toasting
Taste: well blended, broad and long with a tinge of saltyness

FOOD MATCHING SUGGESTIONS FOR OUR WINES

Oysters; fish tartar, sushi and sashimi; gilthead, sea bass and sea bream, grilled, steamed, salt-baked or seasoned with white sauces; lobster and spider-crab.