Winery Piero ManciniCucaione Vermentino di Gallura Superiore
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Cucaione Vermentino di Gallura Superiore from the Winery Piero Mancini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cucaione Vermentino di Gallura Superiore of Winery Piero Mancini in the region of Sardinia is a powerful.
Wine flavors and olphactive analysis
On the nose the Cucaione Vermentino di Gallura Superiore of Winery Piero Mancini in the region of Sardinia often reveals types of flavors of citrus, peach or green apple and sometimes also flavors of minerality, apricot or lemon.
Food and wine pairings with Cucaione Vermentino di Gallura Superiore
Pairings that work perfectly with Cucaione Vermentino di Gallura Superiore
Original food and wine pairings with Cucaione Vermentino di Gallura Superiore
The Cucaione Vermentino di Gallura Superiore of Winery Piero Mancini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pageot, summer tuna quiche or hummus.
Details and technical informations about Winery Piero Mancini's Cucaione Vermentino di Gallura Superiore.
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 Cucaione Vermentino di Gallura Superiore from Winery Piero Mancini are 2015, 2017, 2016, 2019 and 2018.
Informations about the Winery Piero Mancini
The Winery Piero Mancini is one of of the world's greatest estates. It offers 25 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 Sardinia
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.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
