Vitigno autoctono Vermentino presente in Gallura e da qui diffuso in tutta la Sardegna. Tipologia bianco secco. Zona di produzione Vignola Comune di Aglientu. Terreno a disfacimento granitico. Allevamento alberello ordinato. La raccolta avviene nella prima decade di settembre rigorosamente a mano in cassette, seguita subito dalla pigiatura nella cantina adiacente il vigneto.
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Campo a' Cipressi
Color: straw yellow with greenish glints. Aroma: delicate, floral, flavor dry and balanced. Taste: soft with slight bitterish ending. It matches fish dishes, but is also excellent with medium matured cheeses, vegetable starters with white meat. Also it is suitable as an aperitif. Serving temperature: 12° C.
Campo al Coccio Vermentino
"My Vermentino is produced in one of the most suitable areas for vine growing in Bolgheri, with a history and culture of wine which has roots in distant generations.
Fertile land, ideal for the production of wine, thanks to a perfect ventilation and the proximity to the sea, allows us to produce strongly scented grapes, with different organoleptic characteristics compared to the wines produced in other areas of Italy.
You can verify this yourselves by visiting our wine tasting cellars"
Campo al Mare
The Vermentino is produced with grapes grown in the area of Bolgheri.
Vine density : 5,500 plants per hectare
Yield per hectare: 85 qls.
Productivness of the grapes: 70%
The harvest of the grapes takes place during the first 15 days of September. Fermentation at controlled temperature of 17°C.
Rest at lees contact for 30 days.
No malolactic fermentation takes place in order to maintain the freshness and acidity of the wine intact.
Recommended tasting temperature: 12°C
Campo degli Albicocchi
Harvest : the last ten days of September.
Location of vineyards: south/south-east.
Training system: contro-spalliera.
Pruning system: horizontal spurred cordon.
Vine density: 4000 plants/ha.
Soil composition: medium – textured soils with abundant presence of stone.
Average altitude of the vineyards: 150m above sea level.
Age of the vineyards: 10-12 years old.
Average production per hectare: 60q/ha
Vinification technique: manual harvest in perforated cases, pressing of the whole grapes, maturing in steel under a controlled temperatue 16°-18° C.
Ageing at 8° C. untill bottling
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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