GrapesVermentino Production AreaGallura AltitudeUp to 300 metres above sea level ClimateA typically Mediterranean climate, with mild winters, low rainfall, and warm, breezy summers Soil TypeGranite Vine TrainingEspalier (Guyot) Grape Yield per Hectare70–80 quintals VinificationThe grapes are destemmed and gently pressed, before fermenting in stainless steel tanks at a controlled temperature of 16–18°C AgeingAged in steel and then in bottle for a few months. When stored correctly, it continues to mature beautifully for several years ColourA bright straw yellow with elegant golden reflections AromaFresh citrus notes open the nose, followed by hints of Mediterranean scrub, rosemary, and a subtle menthol note on the marine finish Tasting NotesFresh and structured on the palate, with lovely sapidity, strong character, and a long, persistent finish Serving TemperatureBest served at 8–10°C Food PairingExcellent with seafood dishes, while also pairing beautifully with meat and mushroom-based dishes HarvestingHarvested in the first half of September Here’s a slightly more luxurious version if you want it to feel even more refined for the brand: Wine Details Crafted from Vermentino grapes grown in Gallura, this wine reflects its Sardinian roots beautifully. The vines are grown on granite soils at altitudes of up to 300 metres above sea level, benefiting from a Mediterranean climate with mild winters, low rainfall, and warm coastal breezes. The vines are trained using the Espalier (Guyot) method, with yields of around 70–80 quintals per hectare. Following harvest in the first half of September, the grapes are destemmed and softly pressed, before fermenting in stainless steel tanks at a controlled temperature of 16–18°C. The wine is then aged in steel and bottle for a few months, allowing it to build freshness, balance, and finesse. With proper storage, it can continue to develop well over several years. In the glass, it shows a bright straw yellow colour with golden reflections. On the nose, expect fresh citrus notes, Mediterranean scrub, rosemary, and a gentle menthol lift on the finish. On the palate, it is fresh, characterful, and persistent, with a lovely saline quality that gives it real charm. Serve at 8–10°C and enjoy with seafood dishes, or pair it with meat and mushroom dishes for something a little different.
