Winery GalluraPiras Vermentino di Gallura
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Piras Vermentino di Gallura of the Winery Gallura is in the top 10 of wines of Vermentino di Gallura.
Taste structure of the Piras Vermentino di Gallura from the Winery Gallura
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piras Vermentino di Gallura of Winery Gallura in the region of Sardaigne is a powerful.
Wine flavors and olphactive analysis
On the nose the Piras Vermentino di Gallura of Winery Gallura in the region of Sardaigne often reveals types of flavors of grapefruit, non oak or floral and sometimes also flavors of citrus fruit, spices or tree fruit.
Food and wine pairings with Piras Vermentino di Gallura
Pairings that work perfectly with Piras Vermentino di Gallura
Original food and wine pairings with Piras Vermentino di Gallura
The Piras Vermentino di Gallura of Winery Gallura matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of quenelles in nantua sauce, quiche with bacon and gruyère cheese or autumn verrine.
Details and technical informations about Winery Gallura's Piras Vermentino di Gallura.
Discover the grape variety: Vermentino
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
Last vintages of this wine
The best vintages of Piras Vermentino di Gallura from Winery Gallura are 2008, 2018, 2011, 2016 and 2010.
Informations about the Winery Gallura
The Winery Gallura is one of of the world's greatest estates. It offers 27 wines for sale in the of Vermentino di Gallura to come and discover on site or to buy online.
The wine region of Vermentino di Gallura
The wine region of Vermentino di Gallura is located in the region of Sardaigne of Italy. Wineries and vineyards like the Domaine Depperu or the Domaine Vigneti Zanatta produce mainly wines white, sparkling and sweet. The most planted grape varieties in the region of Vermentino di Gallura are Vermentino, they are then used in wines in blends or as a single variety. On the nose of Vermentino di Gallura often reveals types of flavors of citrus, floral or white peach and sometimes also flavors of stone, almonds or cheese.
The wine region of Sardaigne
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
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The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
