2025 Technical Specifications
Alcohol 13.9%
Residual Sugar 1.2 g/L
pH 3.42
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Vermentino
Classification Sardegna DOC
Region Vermentino di Sardegna
Soil Silty-loam
Elevation 190.5 meters
Orientation Southeastern / Southern
Harvest Dates August and September
Fermentation Vessels Stainless steel tanks
Sulfites 144.0 ppm
Contains Added Sulfites Yes
Production Volume 790,000 bottles
Bottles790,000
Production Details Guyot-trained vines planted from 1980–1990, at 2,200 vines/acre, yielded 3.2 tons/acre. Alcoholic fermentation in stainless steel lasted 20–30 days at 59°F; a small unspecified percentage underwent malolactic fermentation. Stainless-steel maturation lasted 3–4 months, followed by 1–3 months in bottle. The analytical table also lists acidity as 5.4 g/L without specifying its acid-equivalent basis, and dry extract as 22.2 g/L.
Tasting Notes Pine, mint, ripe stone fruit and sweet citrus; vibrant and textural palate with lingering acidity.
Food Pairing Rock lobster, squid, spaghetti with bottarga, brothy clams with fregola, fava beans and fennel.
2024 Technical Specifications
Alcohol 13.7%
Residual Sugar 1.09 g/L
pH 3.33
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Vermentino
Classification Sardegna DOC
Region Vermentino di Sardegna
Soil Silty-loam
Elevation 190.5 meters
Orientation Southeastern / Southern
Harvest Dates August and September
Fermentation Vessels Stainless steel tanks
Sulfites 152.0 ppm
Contains Added Sulfites Yes
Production Volume 900,000 bottles
Bottles900,000
Production Details Guyot-trained vines planted from 1980–1990, at 2,200 vines/acre, yielded 3.2 tons/acre. Alcoholic fermentation in stainless steel lasted 20–30 days at 59°F; a small unspecified percentage underwent malolactic fermentation. Stainless-steel maturation lasted 3–4 months, followed by 1–3 months in bottle. The analytical table also lists acidity as 5.3 g/L without specifying its acid-equivalent basis, and dry extract as 22.7 g/L.
Tasting Notes Pine, mint, ripe stone fruit and sweet citrus; vibrant and textural palate with lingering acidity.
Food Pairing Rock lobster, squid, spaghetti with bottarga, brothy clams with fregola, fava beans and fennel.
2023 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.27 g/L
pH 3.38
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Vermentino
Region Vermentino di Sardegna
Soil Silty-loam
Elevation 190.5 meters
Orientation Southeastern / Southern
Harvest Dates August and September
Fermentation Vessels Stainless steel tanks
Sulfites 149.0 ppm
Contains Added Sulfites Yes
Production Volume 750,000 bottles
Bottles750,000
Production Details Guyot-trained vines planted from 1980–1990, at 2,200 vines/acre, yielded 3.2 tons/acre. Alcoholic fermentation in stainless steel lasted 20–30 days at 59°F; a small unspecified percentage underwent malolactic fermentation. Stainless-steel maturation lasted 3–4 months, followed by 1–3 months in bottle. The analytical table also lists acidity as 5.7 g/L without specifying its acid-equivalent basis, and dry extract as 22.8 g/L.
Tasting Notes Pine, mint, ripe stone fruit and sweet citrus; vibrant and textural palate with lingering acidity.
Food Pairing Rock lobster, squid, spaghetti with bottarga, brothy clams with fregola, fava beans and fennel.
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.2 g/L
pH 3.08
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Vermentino
Region Vermentino di Sardegna
Soil Silty-loam
Elevation 190.5 meters
Orientation Southeastern / Southern
Harvest Dates August and September
Fermentation Vessels Stainless steel tanks
Sulfites 136.0 ppm
Contains Added Sulfites Yes
Production Volume 750,000 bottles
Bottles750,000
Production Details Guyot-trained vines planted from 1980–1990, at 2,200 vines/acre, yielded 3.2 tons/acre. Alcoholic fermentation in stainless steel lasted 20–30 days at 59°F; a small unspecified percentage underwent malolactic fermentation. Stainless-steel maturation lasted 3–4 months, followed by 1–3 months in bottle. The analytical table also lists acidity as 5.8 g/L without specifying its acid-equivalent basis, and dry extract as 20.9 g/L.
Tasting Notes Pine, mint, ripe stone fruit and sweet citrus; vibrant and textural palate with lingering acidity.
Food Pairing Rock lobster, squid, spaghetti with bottarga, brothy clams with fregola, fava beans and fennel.
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)