Winery Dorgali - Bianco

Winery DorgaliBianco

The Bianco of Winery Dorgali is a wine from the region of Sardinia.
This wine generally goes well with
The Bianco of the Winery Dorgali is in the top 0 of wines of Sardinia.

Details and technical informations about Winery Dorgali's Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Arinto du Dâo

Dry, lively and structured whites, with a pale golden robe, an elongated palate with very preserved acidity on citrus (lemon, grapefruit), green apple, white flowers and mineral notes from the Dão. Taut profile adding freshness and nerve. Blended into Dão DOC whites alongside Encruzado, Bical and Portuguese Verdelho. Arinto variety grown in the Dão region, north-central Portugal.

Informations about the Winery Dorgali

The winery offers 52 different wines.
Its wines get an average rating of 3.6.
It is in the top 35 of the best estates in the region
It is located in Sardaigne
Find the Winery Dorgali on Facebook

The Winery Dorgali is one of of the world's great estates. It offers 44 wines for sale in the of Sardinia to come and discover on site or to buy online.

Top wine Sardinia
In the top 200000 of of Italy wines
In the top 3000 of of Sardinia wines
In the top 350000 of wines
In the top 1500000 wines of the world

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: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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