Vermentino di Sardegna Doc

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Vermentino di Sardegna Doc is produced from the vine of the same name, cultivated throughout the region. Of Spanish origin, Vermentino spread throughout the Mediterranean costal area up to Ligury, including Corsica. This vine has only recently arrived in Sardinia. In fact only in the last century did Vermentino spread throughout the northern part of the island to extend then also to the south. Vermentino di Sardegna Doc is also produced in the Sparkling version.

How it is consumed

Vermentino di Sardegna Doc should be savoured with fish hors d'oeuvres without sauces, oysters and shellfish, grilled fish and the regional pasta dishes. It should be served in medium size flared tulip shaped goblets at 8-10°C. The Sparkling version should be served with fruit tarts in flutes at 6-8°C.

How it is conserved

To conserve this wine correctly the bottles should be stored horizontally, on wooden shelves, as this material cushions impacts and vibrations; it should be stored in the dark at a constant temperature of 10-15°C and with humidity in the range of 70-75%, to prevent the corks from drying.

How it is produced

To produce Vermentino di Sardegna Doc the grapes are harvested perfectly sound and without the attacks by parasites that could compromise the quality of the wine. The grapes are pressed and sulphur dioxide added to the must that is then filtered to remove the particles in suspension. The clean must is then fermented at a low temperature. At the conclusion of these processes the wine is again filtered to remove the dregs of fermentation, stored at a low temperature and further decanted, sulphured and filtered. At this point the wine is ready for bottling. The production of Sparkling Vermentino di Sardegna Doc follows the Classic or Champenois method. At wine base, obtained from various grapes, is bottled with the addition of liqueur de tirage, i.e. a mixture of yeast and sugar, and corked. The yeast acting on the sugar transforms it into carbon dioxide and alcohol by natural fermentation. The bottles are then stored horizontally for more than a year at a constant temperature of 11-13°C and it is in this period that the bubbles are formed. After fermentation the bottles are subjected to remuage, i.e. a slight rotation and ever increasing inclination. After 40 days the bottles assume a vertical position with the cork head down. The deposits are then removed and more wine mixed with sugar is added; the bottles are then finally corked.

Product report