Non-vintage Technical Specifications
Alcohol 12.5%
Grape Varieties Nuragus
Classification VSQ Vino Spumante di Qualità Metodo Classico; Brut
Region Sardinia
Soil Predominantly calcareous marl and clay
Vine Age 25
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Followed By Cold Static Settling
Production Details Soft pressing and cold static settling are followed by inoculation with selected yeasts and a 20-day fermentation in stainless steel; malolactic fermentation is partial. Initial maturation lasts 7 months, partly in stainless steel with a small portion in barriques, followed by 48 months on the lees and 6 months after disgorgement. The producer says disgorgement begins in September. A specialist trade description additionally reports Guyot training, about 5,000 vines/ha, base-wine grapes harvested during the first ten days of September, cuvée bottling and tirage around May, and a maximum grape yield of 80 quintals/ha; these timings are seasonal rather than vintage- or lot-specific.
Tasting Notes Crystalline yellow with very fine perlage; white flowers, nectarines, pear, citrus and Mediterranean herbs; intense, full-bodied, harmonious and elegant
Food Pairing Appetizers; fish-based first and second courses; meats; cheeses
Producer Information
Website
Address
Via Roma, 28/30, Serdiana (CA), 09040, Sardinia, Italy
Phone
+39 070 740606
Email
Owner
Valentina Argiolas, Francesca Argiolas, Antonio Argiolas (grandchildren of founder)