Nuragus, Vermentino, Semidano in equal percentage.
Gregorius is one of the first wines of the winery wich (founded in 1956). Its name is dedicated to monk Gregorius who lived during the medieval period in the surrounding countryside of Mogoro and was famous for his expertise and passion in viticulture and wine.
White wine from Typical Geographic Area (IGT)
Vol 11 %
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Gregorius is produced from three grapes. Nuragus is one of the most ancient varietals of Sardinia (together with Cannonau it represents the history and tradition of local viticulture). Vermentino is one of the most famous Sardinian vines, which easily fits to different climatic conditions; Semidano vine elected the surrounding Mogoro area as the only suitable for its growth. The most ancient reports of this vine date from 1780 BC. After unsuccessful growing attempts in other areas of the island, Semidano was recognized as a variety of unique expression in Mogoro area, getting the DOC. It’s an unproductive vine characterized by small and compact clusters, with medium resistance to crypto- gams. It’s sometimes confused with Nuragus grape for its similar shapes of vine shoots and leaves. Maturation occurs in the second week of September. In late harvest, during the first ten days of October, Semidano gives white wines of good structure and complexity and fascinating sweet wines.
The color is bright straw, light yellow and lightly fizzy, which is part of its features. The scent is delicate, with notes of white fruits such as pear and banana, and white flowers. The taste is pleasant, with well-balanced acidity that gives freshness.
Alcohol: 11% vol.
Temperature: 6-8° C.
It’s perfect with aperitif, with simple and fresh hors d'oeuvres as prosciutto with melon, raw delicate fish carpaccio and sushi, rice salads, raw seafood.
Hillside vineyards of Nuragus, Semidano and Vermentino are located around the town of Mogoro and neighboring countries, and grapes are mainly chosen from sandy soils. Early harvest is manual, and crushing occurs within a few hours from picking. The yield per hectare is 100 q.
It ferments in stainless steel vats under temperature control and selected yeasts.
Sterile under nitrogen pressure. Best before two years from harvest.
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