Arborea Doc

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The Arborea wine takes its name from the same district located in the centre of a plane which overlooks the Gulf of Oristano, on the west coast of the island of Sardegna. To the plain and fertile lands, a few metres above sea level, a warm and uniform climate is associated to a water availability: all these elements have allowed the development of a flourishing activity which comprises the principle expansion and richness of the area. These favourable conditions have also influenced viticulture, inducing local farmers to implant imported vines from mainland which could especially guarantee the quality of the products. The Sangiovese was adopted for the production of Rosso and Rosato, and the Trebbiano for the Bianco: in this way the producers of Arborea managed to guarantee secure vintages and wines which area easily located on Italian and French markets. In the last years, the refining of the production techniques has permitted Arborea to expand in a noteworthy manner in qualitative terns and to confront with success the market, affirming itself as a pleasant fresh wine which is always ready to be served.

How it is consumed

The Arborea Sangiovese Rosso is served with sausage, provolone cheese, lamb and poultry. It is served in Bordeaux chalices at a temperature of 16-18°C. The Rosato type is served with fresh Caciotta cheese an spelt soup and served in tulip-shaped chalices, at a temperature of 13-14°C. The Trebbiano type is served with Pecorino Sardo cheese, fish soup, typical regional dishes and grilled fish. Flared chalices are used and it is served at a temperature of 8-10°C.

How it is conserved

The Arborea 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 red Arborea Doc, the grapes are pressed and then put to ferment and to macerate with the marc. With the next drawing of the wine, the marc is separated from the must and after refining, the wine is stabilised and bottled. The production of the Rosato is similar to the technique used for red wines but the contact with the marc is an inferior level. The process used for the white wines is more is a very delicate process since white wine is subject to microbiotic alterations and strange fermentations. Fermentation must take place far from the grape skins, which could compromise the colour of the wine.

Product report