Alghero Doc

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The cultivation of vines in the island of Sardegna has very ancient origins. In the northern part of the island, especially to the west, in the viticultural plain above Alghero, in a marshy area, the plantation of vineyards was diffused in the vines of Torbato and Vermentino, which have given life to the freshest white wines, and the Cannonau vines, from which red soft wines derive. But in this important area of Sardegna other varieties are cultivated: in the hilly area, to the east, at variable altitudes of 300 to 600 metres, there are lands which favour the production of Vermentino and Moscato, white grapes which are rich in taste and acidity, from which fragrant wines are produced.

How it is consumed

The Alghero Bianco DOC is well accompanied by Pecorino cheese, fish soup, typical regional dishes and grilled fish. It is served in chalices in the from of tulips at a temperature of 8-10°C. The Rosso version is tasted with Pecorino Sardo cheese and ravioli, in Bordeaux chalices at a temperature of 16-18°C. The Rosato version is served with fresh Caciotta cheese and spelt soup, in medium-capacity chalices and at a temperature of 13-14°C.

How it is conserved

The Alghero Doc does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves since this material reduced vibrations and blows.

How it is produced

In the production of the Alghero Rosso the fermentation of the must takes place in contact with the marc, which during this phase eliminated part of the substances it contains, such as the tannic and anthocyanin ones. The grapes are presses and in many cases, picked from the bunch, sulphited with the addition of sulphite anhydride. At this point, the fermentation phase, followed by maceration, initiates in special wine recipients. The drawing of wines from the vat which allows the separation of grape-skins and grape-stones from the wine-must follows, decantation, refining and aging. The production of the Bianco is a more delicate process, since white wine is subject to microbiotic alterations and strange fermentations. Therefore the productive process must be handled with great care, starting from the picking of grapes which are perfectly healthy, free of parasites. The grapes are slightly pressed, put to fermentation far from the marc which could compromise the colour and the quality of the product. The grapes are pressed further and sulphited. At the same time the suspended particles are eliminated. The fermentation of the clean must follows, which takes place at a low temperature. Finally the drawing of the wine takes place, during which lees are eliminated. The product is conserved at low temperatures and undergoes further decantation, sulphite and filtrations. At this point the wine is ready to be bottled. The Rosato is obtained using a similar technique used for red wines nut with a less contact dosage with the marc.

Product report