About This Wine:
Grapes - Vermentino 100%.
Vineyards and method of cultivation - "Is Crabilis" (Ussana), low espalier.
Age of vineyard - 10 years.
Yield - 65 quintals to the hectare.
Soil and altitude - Sandy and clayey-calcareous rich in pebbles, medium hill, 150/180 m. above sea level.
Fermentation, maturation and ageing - Athe must obtained by the soft pressing of the grapes after a first clean and the addition of selected yeasts ferments in stainless vats at a constant temperature of 12°. Having completed fermentation, the wine remains in contact with the fine lees for about three months at the end of which, after cleaning, it is bottled.
Tasting - Intense straw yellow colour with greenish tinges, brilliant. Intense, lingering aroma with vegetable and floral fragrances of Mediterranean scrub and summer fruits. Pleasant nose-palate harmony, warm and full of good depth and perky acidity, balanced.
Serving suggestions - Seafood in general, shell fish and crustaceans; fish with delicate meat also flavoured with light sauces, dry and liquid soups with not excessively spicy seasonings. Serve at 12° C, uncorking the bottle at the moment of pouring.
Ratings & Reviews
90 Points - Stephen Tanzer's International Wine Cellar:"Green-tinged yellow. Complex nose is a step up in intensity from the I Fiori bottling, combining white peach, thyme, nut oil and delicate vanilla spice. Supple, spicy and sweet in the mouth but without the vanilla or oak spices dominating the pure orchard and tropical fruit flavors. At once creamy and precise on the finish, with lovely sugar/acid snap and excellent persistence. I would never have guessed this wine carried 14% alcohol." -Ian D'Agata (Mar/Apr '11)
Wine Enthusiast Magazine:"A luminous and expressive interpretation of Vermentino that boasts Mediterranean accents of dried sage, basil, white mineral, citrus and stone fruit. This is the quintessential wine to pair with grilled fish." — M.L. (3/1/2011)
Seafood in general, shell fish and crustaceans; fish with delicate meat also flavoured with light sauces, dry and liquid soups with not excessively spicy seasonings. Serve at 12° C, uncorking the bottle at the moment of pouring.
