Winery Sole Sardo - Vermentino Sardegna

Winery Sole SardoVermentino Sardegna

The Vermentino Sardegna of Winery Sole Sardo is a wine from the region of Sardinia.
This wine generally goes well with
The Vermentino Sardegna of the Winery Sole Sardo is in the top 0 of wines of Sardinia.

Details and technical informations about Winery Sole Sardo's Vermentino Sardegna.

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

Discover the grape variety: Nosiola

This is an ancient indigenous variety that has been cultivated for a long time in the north-east of Italy, particularly in the Trentino-Alto Adige region, although it has been somewhat neglected. It is related to rèze and groppello bianco, but should not be confused with veneto durella. The Nosiola can be found in Spain, Australia, ... in France it is almost unknown.

Informations about the Winery Sole Sardo

The winery offers 2 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Sardaigne

The Winery Sole Sardo is one of of the world's greatest estates. It offers 2 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 3500 of of Sardinia wines
In the top 400000 of wines
In the top 1500000 wines of the world

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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