It’s a delicious aperitif served with cheese or cold cuts as Parma ham. It’s nice with pasta served with white sauces, prepared for example with vegetables and Parmigiano, or with simply scalded fish or white meat as chicken, seasoned with fresh herbs and finished with raped cheese. Much appreciated if drank while eating white pizzas (without tomato sauce)
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CLASSIFICATION: Vermentino di Sardegna DOC.
GRAPES: Vermentino 100%.
VERMENTINO: It’s one of the most famous Sardinian vines, although not native, of which we have news from the middle of 800. Versatile, it easily fits to different climatic conditions across the island, offering different characteristics depending on the area of production. It’s vigorous and if grown on calcareous soils it gives structured wines, with savory and pleasant fruity aromas. If grown on granite soils, it’s characte- rized by mineral notes and fresh acidity. It resists on average to the cryptogams, but it’s a lot sensitive to downy mildew. The bunches are medium-sized, and ripe berries have a yellow-greenish reflection. Maturation takes place in the first and second week of September.
TASTING NOTES: The colour is bright, straw yellow with greenish hints. The nose is characterized by a nice progression that goes from scents of rosemary, typical of the grape, to elderflower, white and yellow fruits and litchi. Taste: it’s smooth in the mouth, savory and lively, well structured, with an excellent alcoholic balance. The aromatic persistence matches with a pleasant drink, leaving a slight and typical bitter note.
Alcohol: 13% vol.
Temperature: 8-10° C.
DON GIOVANNI VINEYARDS: Medium hillside vineyards in the surrounding area of Mogoro and neighboring villages. The soil is moderately calcareous, loose deep, partly made up of Quaternary sands. The climate is sub/arid, with mild winters and very hot summers, cooled by salty mistral winds, and average annual rainfall of 500 mm. The harvest is manual and crushing occurs within a few hours from picking. The yield per hectare is 80 quintals.
VINIFICATION: After a short maceration, vinification is carried out by avoiding contact with oxygen to preserve the taste and typical smells of the grape. Temperature control of fermentation and use of selected yeasts. Bâtonnage in stainless steel vats for 40 days.
BOTTLING AND AGEING: Sterile under nitrogen pressure. The evolution is surprising, provided that the storage conditions are ideal: the taste evolves to very nice notes of sweet fruit and mineral aromas, with greater persistence. It’s a great pleasure for the palate even after 3 years of life.
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