Classification: IGT Isola dei Nuraghi
Grape variety: Chardonnay (80%) Malvasia (20%)
Year of production: 2004
Area of production: Santa Margherita di Pula (CA), Sardinia, Italy
Soil type: Granites, sandy and loosely packed.
Altitude: 150 metres
Yield per hectare: 65 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 the destalking the grapes are lightly pressed. The alcoholic and maleolactic fermentation processes both take place in thermally controlled steel vats and in casks.
Fermentation temperature: 20°
Duration of fermentation: 10-12 days
Maturation period: 7 months in 225 litre Ailler oak barriques for Chardonnay
Bottling period: June 2004
Alcohol content: 13%vol.
Ageing potential: 6-8 years

TASTING NOTES

Colour: yellow colour
Bouquet: scent of freshly cut fruit and flowers
Taste: delicate flavour with a hint of sourness that gives it vitality.

FOOD MATCHING SUGGESTIONS FOR OUR WINES

Fish/seafood salads and seafood, pasta with sea urchin sauce; raw and cooked molluscs and shellfish; grilled fish: greater amberjack, tuna, swordfish and white marlin.