Winery S IrajVermentino Di Gallura
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Vermentino Di Gallura from the Winery S Iraj
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vermentino Di Gallura of Winery S Iraj in the region of Piedmont is a powerful.
Food and wine pairings with Vermentino Di Gallura
Pairings that work perfectly with Vermentino Di Gallura
Original food and wine pairings with Vermentino Di Gallura
The Vermentino Di Gallura of Winery S Iraj matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of italian pasta salad, shrimp marinade or sunday night savoury pie (leftover).
Details and technical informations about Winery S Iraj's Vermentino Di Gallura.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Vermentino Di Gallura from Winery S Iraj are 2014, 0
Informations about the Winery S Iraj
The Winery S Iraj is one of of the world's greatest estates. It offers 1 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
