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Campidano di Terralba Doc Link to product report Vines are have been present in Sardegna since very remote times; the traces left by the Phoenicians, Carthaginians, Romans and Spaniards are numerous. The Mediterranean climate and scarce rainfalls did not heed in the prosperity of the vines; today the vines of Sardegna, including the Campidano di Terralba o Terralba are among the most renowned and appreciated wines in the world. How it is consumed The Campidano di Terralba is served with the Fiore Sardo, the Caciotta and spelt soup. The temperature is around 13-14°C. It is served in medium-sized flared chalices. How it is conserved The Campidano di Terralba 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 to avoid vibrations and blows.. How it is produced The wine-making process of the Campidano di Terralba Doc starts with the pressing of the wine and the must obtained is fermented when in contact with the marc. The temperature reached must provoke a “tumultuous fermentation”, so defined since the wine seems to boil. The temperature allows for the passage of certain substances from the grape skins to the wine, which after a short period colours up. The grapes are pressed and sulphited and then go on to the maceration and fermentation phases. At the end the drawing of the wine from the vat takes place, which allows for the separation of the skins and the stones in the wine-must. This undergoes decantation, necessary to separate the limpid fraction of lees and to eliminate other solid substances. The final phase of the productive process includes stabilisation and bottling. Product report
| Categories | The Campidano di Terralba Doc is a table wine |
| Description | The wine is obtained from grapes deriving from the Bovale vines together with grapes from the Pascale di Cagliari, Greco Nero and Monica up to 20% |
| Characteristics | The Campidano di Terralba doc is ruby red in colour, it has an intense scent, a dry, sapid, full and characteristic taste. The minimum gradation is 11,5°C |
| Production zone | It includes the administrative area of the districts of Arbus, Baressa, Collinas, Gonnosfanadiga, Gonnoscodina, Marrubiu, Masullas, Mogoro, Morgongiori, Pabillonis, Palmas Arborea, Pompu, Sardara, S. Gavino Monreale, S. Giusta, S. Nicolò d'Arcidano, Simala, Siris, Terralba, Uras, Villanovaforru, Guspini and Gonnostramatza, in the province of Cagliari and Oristano |
| Present on market | All year round |
| Normative references | The Doc Campidano di Terralba was recognised by DPR 15.11.1975, issued on GU 61 of 6.03.1976 |
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