LE GIARE

CLASSIFICATION
Vermentino di Sardegna DOC
GRAPES
Vermentino 100%

VERMENTINO
It is another of the most famous Sardinian vines, although not native, of which we have newsfrom the mid-800. Versatile, it easily adaptsto 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
It is a pale straw yellow with light greenish reflections. The aromas are delicate and fine, with nuancesranging from white fruit pulp to Sardinian aromatic herbs, including rosemary and thyme.
The taste is soft, savory and lively. It is a wine of excellent drinking.
Alcohol: 13,00% vol.
Serving Temperature: 8-10° C.

IT’S BEST ENJOYED WITH…
Very welcome as an aperitif, itis accompanied by delicate flavors, delicate hams, pasta or rice with vegetables, caught raw in carpaccio or enhanced by delicate cooking and fresh aromatic herbs.

THE VINEYARDS OF LE GIARE
They are located in the hills in the municipality of Mogoro and neighboring countries. The soil is on average calcareous, loose deep, partly consisting of quaternary sands. The climate is
Mediterranean with mild winters and very hot summers. Manual harvest with careful mashing of the grapes within a few hours of harvest. The yield per hectare is 100 q.

VINIFICATION AND AGING
Control of the fermentation temperature and use ofselected yeasts. Refinement of 30 days on fine lees. Vinification is carried out avoiding contact with oxygen to preserve the typical tasteolfactory characteristics of the grape.

BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. Within 2 yearsfrom harvest, to better appreciate the characteristics of freshness and delicacy.