ANASTASÍA

CLASSIFICATION
Sardegna Semidano di Mogoro DOC
GRAPES
Semidano 100%
ANASTASÍA is a pre-Nuragic temple located in Sardara, a village near Mogoro, in one of the most suitable areas for the Semidano.
SEMIDANO
It is a vine of which there are reportsfrom 1780. After the unsuccessful attempts of production in other areas of the island, Semidano has been recognized as a grape of unique expression in the
area of Mogoro, obtaining the DOC. It is an unproductive vine with small clusters, tight and medium resistance to cryptogams. Due to the vegetative aspect it is at times confused with the
Nuragus, seen the similar conformation of the prunings and the leaves. The ripening takes place from the second decade of September. In late harvest, from the first decade of October, Semidano gives white wines of great structure and complexity or fascinating sweet wines.

TASTING NOTES
Light and luminousstraw yellow. It is a wine that findsits main characteristic in the delicacy, which is expressed in the nose with aromas of aromatic herbs such as thyme, rosemary, chamomile and fresh licorice root. The flavor is its characteristic, combined with the delicate acidity and good persistence.
Alcohol: 12,50% vol.
Serving Temperature: 8-10° C.

IT’S BEST ENJOYED WITH…
It is a versatile wine that meets the taste of different palates, thanks to its particular characteristics, and balance. It is loved as an aperitif, and is a fascinating companion of tasty first
courses with scallops, shrimps and seafood; white meat, caught raw or seared, scented with fresh herbs and light sauces.

THE VINEYARDS OF ANASTASÍA
They are located in the area of Mogoro, on sandy coastal soils and clayey-calcareous medium dough in low hill. The climate is Mediterranean with mild winters and warm summers, mitigated
by the salty mistral wind. The harvest is manual with mashing of the grapes within a few hours from the harvest. The yield per hectare is 80/90 q.

VINIFICATION AND AGING
Short skin maceration of the must on the skins. Control of the fermentation temperature and use of selected yeasts. Fermentation at low temperature. Aging on fine lees with batonnage for
40 days in steel.

BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. A wine of remarkable structure and extract, it expresses better and ennobled its characteristicsin an aging process that lasts more than a year. Optimal
storage conditions are essential to appreciate the best characteristics of the wine.