Winery Cantine Locci ZuddasSapororo
wine
This wine generally goes well with
The Sapororo of the Winery Cantine Locci Zuddas is in the top 0 of wines of Nasco di Cagliari.
Details and technical informations about Winery Cantine Locci Zuddas's Sapororo.
Discover the grape variety: Listan Negro
Light, fruity reds with a clear ruby colour, silky tannins and supple palate, showing signature aromas of red fruits (cherry, raspberry, strawberry), Mediterranean herbs, gentle spices and smoky volcanic notes. Airy island profile, best drunk young or with short ageing. Star of the Tacoronte-Acentejo DO and Ycoden-Daute-Isora DO appellations, defining the red wines of the Canary Islands. Native black variety of the Spanish Canary Islands (Tenerife, La Palma).
Informations about the Winery Cantine Locci Zuddas
The Winery Cantine Locci Zuddas is one of of the world's greatest estates. It offers 8 wines for sale in the of Nasco di Cagliari to come and discover on site or to buy online.
The wine region of Nasco di Cagliari
Historic Sardinian DOC (Campidano of Cagliari, warm calcareous soils, awarded at Vienna 1873, DOC 1972), millennial tradition in renaissance. Native Nasco (from Latin "muscus", musky signature) in dry, expressive royal white with intense almond, candied citrus, white flowers and a refined smoky-saline note, bitter-hazelnut finish. Sublime as amber Passito and fortified Liquoroso with dried fruits, honey and noble oxidative note.
The wine region of Sardinia
Italian Mediterranean wine island with 250+ varieties, strong native identity. Signature Cannonau (Grenache) in red: warm and deep with signature ripe cherry, garrigue, myrtle, spice and a balsamic touch, round tannins and a sun-drenched palate. Vermentino di Gallura DOCG star white (80% of Italian Vermentino): fresh and saline (citrus, pear, almond, sea iodine). Also dense Carignan, supple Monica, lively Nuragus, rare oxidative Vernaccia di Oristano.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
