Winery Tenute SolettaSardo Vermentino di Sardegna
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Sardo Vermentino di Sardegna from the Winery Tenute Soletta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sardo Vermentino di Sardegna of Winery Tenute Soletta in the region of Sardaigne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sardo Vermentino di Sardegna of Winery Tenute Soletta in the region of Sardaigne often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Sardo Vermentino di Sardegna
Pairings that work perfectly with Sardo Vermentino di Sardegna
Original food and wine pairings with Sardo Vermentino di Sardegna
The Sardo Vermentino di Sardegna of Winery Tenute Soletta matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of raoul's bouillabaisse, vegan leek and tofu quiche or steamed carrots with saffron.
Details and technical informations about Winery Tenute Soletta's Sardo Vermentino di Sardegna.
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 Sardo Vermentino di Sardegna from Winery Tenute Soletta are 2013, 2012, 2018, 2016
Informations about the Winery Tenute Soletta
The Winery Tenute Soletta is one of of the world's greatest estates. It offers 14 wines for sale in the of Vermentino di Sardegna to come and discover on site or to buy online.
The wine region of Vermentino di Sardegna
The wine region of Vermentino di Sardegna is located in the region of Sardaigne of Italy. Wineries and vineyards like the Domaine Li Duni or the Domaine Poderi Parpinello produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Vermentino di Sardegna are Vermentino, they are then used in wines in blends or as a single variety. On the nose of Vermentino di Sardegna often reveals types of flavors of citrus, oil or thyme and sometimes also flavors of caramel, perfume or lemon curd.
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.
News related to this wine
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
