DON GIOVANNI

CLASSIFICATION
Vermentino di Sardegna DOC
GRAPES
Vermentino 100%
VERMENTINO
It is one of the most famous Sardinian vines, although not native, of which we have newsfrom the mid-800. Versatile, it easily adapts to different pedoclimatic conditions throughout the island,
giving different characteristics depending on the production area. Of good vigor, if cultivated on calcareous soils, it gives structured, savory wines with pleasant fruity aromas. When cultivated on granitic soils, it characterizes wines with minerality and acidic freshness. It resists to cryptogams on average, but is particularly sensitive to mildew. The bunches are medium in size with berries that when ripe have a greenish-yellow color. The ripening takes place in the first and second decade of September.

TASTING NOTES
Bright straw yellow with slight greenish reflections. It has a good olfactory progression ranging from the scents of rosemary, typical of the grape, to elder flowers, white, yellow and litchi fruits.
The taste is soft in attack, then savory and lively, with good structure, with excellent alcohol balance. The persistence of the aromas accompaniesthe pleasing drink, leaving a slight and typical
bitter note.
Alcohol: 13,50% vol.
Serving Temperature: 8-10° C.

IT’S BEST ENJOYED WITH…
Delicious aperitifserved with cheese sheets or pieces of Sardinian ham, dishes with fresh bottarga, savory tarts with vegetables, dishes with shellfish and seafood, also baked, tasty fish and medium fat cooked or grilled, pecorino cheese and semi-mature vaccines.

THE VINEYARDS OF DON GIOVANNI
Vineyards located in the hills and plains of the municipality of Mogoro and neighboring municipalities. The soil is on average calcareous, loose and deep, consisting in part of quaternary
sands. The climate is Mediterranean with mild winters and hot summers, mitigated by the salty mistral wind. Average annual rainfall 500 mm. The harvest is manual with mashing of the grapes within a few hours from the harvest. The yield per hectare is 80 q.

VINIFICATION AND AGING
After a short maceration, the vinification is carried out avoiding the contact with oxygen to preserve the typical taste-olfactory characteristics of the grape. Control of fermentation temperature and use of selected yeasts. Bâtonnage in steel tanks for 40 days.

BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. The evolution, provided the storage conditions are ideal, is surprising: pleasing notes of sweet fruit and minerality to the taste and persistence. Great satisfaction for the palate even after a year of life.