From the grape variety to the combinations, here is everything you need to know about our Nuragus di Cagliari DOC.
WINE VARIETY: Nuragus 100%.
CULTIVATION METHOD: in conversion to organic agriculture.
TRAINING FORM: Counter-espalier with Guyot pruning.
AVERAGE YIELD: 100 quintals/hectare.
VINIFICATION: soft pressing, cooling and decanting of the must, fermentation at a controlled temperature of 16-18°C.
AGEING: in steel at a temperature of 12°C for 3 months in the presence of its own yeasts with frequent batonnages.
COLOUR: light straw with greenish reflections.
BOUQUET: fruity with hints of citrus, acacia flowers, hay and aromatic herbs.
TASTE: fresh and intense, with good acidity and enveloping flavour.
PAIRING: aperitif, first courses and risotto with seafood, salads, fresh cheeses.
SERVING TEMPERATURE: 8-10 °C.
I Classici with no added sulphites.
I Classici with no added sulphites are a reinterpretation of the Sardinian native vines: the white Vermentino di Sardinia DOC and Nuragus di Cagliari DOC and the red Cannonau di Sardinia DOC and Monica di Sardinia DOC.