Non-vintage Technical Specifications
Alcohol 11.5%
Residual Sugar 9.67 g/L
pH 3.55
Total Acidity 5.7 g/L
Calories 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Nuragus
Classification VS Vino Spumante Brut
Region Sardinia
Soil Calcareous marl and clay
Fermentation Vessels Large vessels for slow secondary fermentation; stainless steel for maturation
Lees Aging 1 month
Sulfites 129.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Production zone: Trexenta. The Italian producer page states alcoholic fermentation for 30 days at 15–16°C followed by low-temperature lees rest until spring. The English producer page instead describes fermentation and maceration for 30 days at 15–18°C, followed by slow re-fermentation in large vessels for 40–50 days at 12–14°C, 30 days on lees, and a short bottle rest before release. A Japanese trade listing describes stainless-steel maturation plus one month in bottle; that month-based duration is retained as text and not converted to days. The current specialist listing recommends serving at 8–10°C and reports dry extract of 20.40 g/L.
Tasting Notes Straw yellow with green reflections and fine perlage; aromas of white flowers, nectarine, pear, citrus and Mediterranean herbs; fresh, full, savory, elegant and persistent.
Food Pairing Aperitif; delicate fish preparations; oysters; seafood appetizers.
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)